Preheat your oven to 350°F (175°C).

Peel the russet potatoes and cut them into medium-sized cubes. Rinse under cold water.

Place the cubed potatoes into the pot with salt and bring to a boil. Reduce heat and simmer for 10-15 minutes until fork-tender.

Drain potatoes in a colander, return to pot over low heat for 3 minutes to steam off moisture.

Transfer potatoes to a mixing bowl. Mash until smooth but slightly lumpy.

Melt the butter, add to mashed potatoes with cream cheese and half and half, then mix. Adjust salt and pepper to taste.

Transfer the creamy mixture to a greased 9x13 baking dish, creating gentle swirls on top.

Dot the surface with small cubes of cold butter and bake for 45 minutes until golden brown and crispy.