Peel and cut the potatoes into about 3-inch cubes so they are all about the same size. Add potatoes to a large pot and cover with cold water. Bring to a boil and cook for 30 to 40 minutes until a sharp knife easily glides into the cubes.

Drain the potatoes in a large colander. Dry the pot before mashing the potatoes. If you use a ricer, rice potatoes into Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, the cream cheese, and ½ cup of half-and-half. If potatoes are still thick, gradually add more 1/2 and 1/2. Stir to combine. Add salt and pepper to taste.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes. Just prior to serving, place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.