Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat while you prepare the ingredients.

Cook the Potatoes: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the peeled and cubed 5 lbs of Russet potatoes to the boiling water. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.

Drain and Mash the Potatoes: Drain the cooked potatoes and place them back into the pot. Use a potato masher or an electric mixer to mash the potatoes until smooth.

Mix in the Ingredients: Add the 8 tablespoons of melted butter, 8 oz of softened cream cheese, ½ cup of heavy cream, and ½ cup of whole milk to the mashed potatoes. Sprinkle in ½ teaspoon of salt and pepper to taste. Stir well until all the ingredients are fully combined and the mixture is creamy.

Transfer to a Baking Dish: Grease a 9x13-inch baking dish with a little butter or non-stick spray. Spread the mashed potato mixture evenly into the baking dish.

Bake the Mashed Potatoes: Place the baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, turn on the broiler to crisp up the surface. Watch it carefully to ensure the potatoes don’t burn; this should only take a few minutes.

Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Sprinkle finely chopped chives or green onions on top for a fresh, flavorful garnish. Serve warm and enjoy your creamy, oven-baked mashed potatoes with a crispy top!