Place into a large pot and cover with chicken broth.
Bring to a light boil and then immediately reduce heat to a simmer.
Cook potatoes until super tender, about 20-30 minutes.
Drain potatoes in collider and return to hot pot.
Turn heat to medium and let potatoes steam for a minute to dry up some of the leftover liquid in the potatoes. (Be careful not to burn the potatoes) Reduce heat if needed.
Mash each potato once or twice just enough to break it up.
Sprinkle in the butter and cream cheese and let it melt.
Use a rubber spatula to gently toss the potatoes and incorporate the butter and cream cheese.
Add half n half.
Now gently stir the potatoes with a whisk until desired texture is reached. (Don't over due it)
Add more half n half to thin out the potatoes to reach desired consistency if needed.
Add more pieces of butter and let them melt without stirring.
Serve potatoes piping hot!
Slice the potatoes lengthwise, into even strips. Do not cut them into large cubes. Make sure that everything that's going into the potatoes is warm, nothing cold. When potatoes are done, be sure to drain them and then let them steam on the stove for a bit. Mash the potatoes just until they are broken up. DO NOT OVER MASH! Add in the warm liquid and use a whisk to gently stir. Add butter!! Butter and potatoes belong together. The more you mash and stir the potatoes the tougher/glue-ier they will become so make each mash and stir count!! Use a rubber spatula to gently fold the potatoes if needed.