Preheat your oven to 350°F. Peel the russet potatoes and cut them into medium-sized cubes. Rinse the potatoes thoroughly with water and drain. Place the potatoes into a large pot, cover with fresh water, and add a few big pinches of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, about 10-15 minutes. Once cooked, drain the potatoes and return them to the pot.

Set the pot with drained potatoes back over low heat. Allow the potatoes to steam and evaporate excess moisture for about 3 minutes, stirring occasionally to prevent sticking. This helps ensure your mashed potatoes are fluffy, not watery. I always recommend this step for the best texture.

Transfer the steamed and dried potatoes to a large bowl or the bowl of a stand mixer. Beat on low speed until the potatoes are broken up. Add in the melted salted butter, 1/2 teaspoon salt, and black pepper to taste. Mix thoroughly, then add the cubed, softened cream cheese. Gradually pour in the half and half, mixing until your desired creamy consistency is reached (you may not need the full cup). Feel free to add more salt at this stage if the mixture needs more seasoning.

Grease a 9x13-inch baking dish. Spread the creamy mashed potatoes evenly into the dish. Cut the cold salted butter into small cubes and scatter them over the top of the potatoes for a delicious golden finish as they bake.

Bake the assembled mashed potatoes at 350°F for 45 minutes, until the top is lightly golden and the dish is heated through. Remove from the oven, garnish with chopped chives if desired, and serve hot. For extra color and a fresh finish, I love adding chives on top right before serving.