Preheat your oven to 350°F and position a rack in the middle. While the oven heats, cut the russet potatoes into 2-inch chunks and rinse them under cold water to remove excess starch. This helps them cook more evenly and creates a smoother final texture. Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil over high heat. Cook for 10-15 minutes until the potatoes are very tender and a fork easily pierces them.

Drain the potatoes thoroughly in a colander, then return them to the pot. Lower the heat to medium-low and let them steam in the residual heat for 3 minutes—this evaporates excess moisture and concentrates their flavor, which is essential for creamy mashed potatoes. Remove the pot from heat.

Transfer the hot potatoes to a large bowl or stand mixer and begin mashing them until mostly smooth. While they're still hot, add the 8 tablespoons of melted butter, cream cheese, salt, and black pepper. I like to use room-temperature cream cheese because it blends in more smoothly without creating lumps. Slowly add the warm half and half, a little at a time, mixing gently with a hand masher or mixer on low speed until you reach a smooth, creamy consistency. The potatoes should be fluffy and light, not gluey—stop adding half and half once you reach your desired texture.

Transfer the mashed potato mixture to a greased 9x13-inch baking dish and spread it into an even layer. Cut the 2 tablespoons of salted butter into small cubes and scatter them across the top—these will create a golden, crispy layer as the potatoes bake. I find that distributing the butter cubes evenly ensures every bite gets that rich, toasted flavor.

Bake for 45 minutes at 350°F until the top is golden brown and the edges are slightly crispy. Remove from the oven and let rest for 2-3 minutes before serving. Garnish generously with freshly chopped chives right before serving to add a bright, fresh flavor that complements the richness of the potatoes.