Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.
Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix.
Add half and half and mashed again. Keep mashing with a potato masher or use a hand mixer to get really creamy potato texture. Add potato to a casserole dish.
Allow to cool to room temperature then cover and place in the fridge. These potatoes should stay good covered and in the fridge for 1-2 days.
When ready to reheat uncover and place in the oven at 350 degrees for 30 minutes or until potatoes are heated through.
I garnished mine with dried parsley flakes for pictures.