Peel and quarter your potatoes. Add them to a very large pot and fill with water until about 1 inch above the potatoes.

Bring potatoes to a boil and let boil for 20-25 minutes. Use a fork to test when they are tender. They should be very very soft but not fall apart.

Drain potatoes and return to the warm pot. Place back on the stove (heat off, but the burner is still warm.). Mash the hot potatoes to let out steam and moisture for about a minute.

Add butter, cream cheese, half and half, cream, salt and pepper. Continue mashing until mixed.

Use an electric hand mixer to whip the potatoes soft and fluffy right in the pot.

Spray a 9x13 baking dish or casserole dish with non-stick spray. Place potatoes in the prepared pan and dot with the cubed butter. Cover with foil.

Bake at 350 degrees for 30 minutes or place in the fridge until 2 hours before serving. Two hours before serving, set out potatoes to come to room temperature for 90 minutes and then bake covered for 30 minutes. Stir in butter and enjoy!