Preheat your oven to 350°F.

Take the cubed potatoes, rinse them well under cold water, and drain. Place them in a large pot, cover with water, and add generous pinches of salt.

Bring the pot to a boil and cook the potatoes until they are fork-tender, which should take about 10-15 minutes. Once done, drain them and return them to the pot.

Reduce the heat to low and let the potatoes steam for about 3 minutes to remove excess moisture.

In a large mixing bowl or stand mixer, transfer the potatoes and beat them on low until broken up. Pour in the warm, melted butter, add salt and pepper, then mix in the cream cheese. Gradually pour in the warm half and half until it reaches your favorite creaminess (you may not need the whole cup). Adjust the salt according to taste.

Spread the mixture into a greased 9x13 baking dish. Cut the remaining 2 tbsp of butter into small cubes and scatter them on top of the mashed potatoes.

Bake in your preheated oven for about 45 minutes until golden and bubbly. Remove from the oven, let cool slightly, and serve.