Peel and cube 2 pounds of russet potatoes into equal-sized pieces. Rinse under cold water to remove excess starch, then place in a large pot filled with salted water. Boil over medium-high heat for 10-15 minutes until fork-tender.

Drain the potatoes and return to the pot. Reduce heat to low and cover for about 3 minutes to steam the potatoes gently.

Transfer the potatoes to a large mixing bowl and beat on low speed with an electric mixer until broken down. Gradually incorporate melted butter, cream cheese, and half and half until smooth.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Spoon the potato mixture into the dish and scatter cold butter cubes on top.

Bake for 45 minutes until golden and crispy on top. The edges should be bubbly and the center steaming hot.

Remove from oven and let cool for a few minutes. Sprinkle with chopped chives before serving.