Fill a medium stockpot 3/4 full with cold water and set on the stove.

Wash and dry russet potatoes. 

Peel skins off potatoes. If you come across brownish-black spots, cut these out.

On a wooden cutting board, cut the potatoes in half, then in half again.

Place potato chunks in the pot of water. 

Turn heat to medium-high and bring to a boil.

Allow the potatoes to cook, stirring occasionally for 15 minutes or until they are fork-tender.

Drain potatoes from hot liquid and return to pot.

Add butter and cream cheese

Pour in half and half.

With a hand mixer, mash cooked potatoes with beaters a few times to break them up a bit before blending. 

On low speed, mix potatoes until smooth, about 1 minute.

Add salt and pepper to taste.