Preheat your oven to 350°F (175°C).

Peel the russet potatoes and cut them into uniform cubes. Cover with salted water and boil until fork-tender, about 10-15 minutes. Drain and return to pot.

Set the pot back on low heat for about 3 minutes to evaporate excess moisture.

Transfer the dry potatoes to a large mixing bowl and beat with a hand mixer until smooth, leaving some lumps for texture.

Gradually mix in melted butter, softened cream cheese, and half and half, seasoning with salt and pepper to taste.

Spread the mixture into a greased 9x13 dish and dot the top with cold butter cubes. Bake for about 45 minutes or until golden brown.

Let cool for a few minutes before serving, garnished with chives if desired.