Preheat your oven to 350°F.

Peel and cut the potatoes into medium-sized cubes. Rinse them thoroughly with water and drain.

Place the potatoes in a large pot, cover with water, and add a few big pinches of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-15 minutes.

Drain the potatoes well and return them to the pot. Turn the heat to low and let the potatoes steam for 3 minutes to release excess moisture.

Transfer the potatoes to a large bowl or a stand mixer. Beat on low speed until they begin to break up.

Add the warm melted butter, salt, and freshly ground pepper. Mix in the softened cream cheese, then slowly add the warm half and half until you reach your desired creamy consistency. Taste and adjust salt as needed.

Grease a 9x13-inch baking dish. Spread the mashed potato mixture evenly in the dish. Scatter the cold butter cubes over the top.

Place the dish in the preheated oven and bake for 45 minutes until the top is golden and the potatoes are heated through and creamy.

Remove from oven, optionally sprinkle with chopped chives, and serve hot.