Peel potatoes.

Dice into 1" pieces.

Place potatoes in large pan and fill with cold water to cover.

Add 1 teaspoon salt and bring to a boil over medium high.

Reduce heat to medium and cook until fork tender (about 20 minutes).

Drain and return potatoes to pan.

Cook over medium until potatoes are dry and water has evaporated.

Add butter and mix until combined.

Remove from heat.

Add cream cheese, 2 teaspoons salt and half and half.

Beat with a hand mixer until smooth and creamy (about 1 to 2 minutes).

Serve immediately.