Creamy Rosemary Potatoes

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4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish

5 to 6 medium russet potatoes

1 teaspoon salt, or to taste

Freshly ground black pepper

4 cloves garlic, finely chopped

1 medium onion, finely diced 

One 8-ounce package cream cheese, at room temperature

1 cup half-and-half 

2 tablespoons minced fresh rosemary

3 green onions, light green and medium green parts, thinly sliced 

1 cup grated Parmesan