Preheat your oven to 350°F (175°C).

Peel and cube the russet potatoes into evenly sized pieces. Place in a pot, cover with water, and add salt. Bring to a boil and cook for 10-15 minutes until fork-tender.

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

Mash the steamed potatoes in a mixing bowl, gradually adding melted butter, cream cheese, and half-and-half until smooth, leaving some lumps.

Transfer the mixture into a greased 9x13 inch baking dish, swirling the top for presentation.

Dot the top with cold salted butter cubes evenly across for a crispy topping.

Bake in the oven for about 45 minutes or until the top is golden brown.

Remove from the oven, let cool slightly, and garnish with chives before serving.