Preheat your oven to 350°F (175°C).

Peel and cube russet potatoes, rinse thoroughly, and boil in salted water for about 10-15 minutes until fork-tender.

Drain the potatoes and return to the pot over low heat for 3 minutes to remove excess moisture.

Mash the potatoes in a bowl, adding melted butter, salt, pepper, cream cheese, and half and half until creamy but not overmixed.

Spread the mixture in a greased 9x13 baking dish, creating swirls on top.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 20-25 minutes until golden brown.

Let rest for a few minutes, then garnish with chopped chives before serving.