Preheat oven to 375°F.
Coat a 9 x 13-inch baking pan with cooking spray.
Place the potatoes in a large pot and add enough water to cover the potatoes. Bring the water to a boil.
Turn the heat down and simmer for about 20 minutes or until potatoes are soft when pierced with a fork.
Strain the water and return the potatoes to the pot. Add the half-and-half, heavy cream, ½ cup brown sugar, maple syrup, 1 ½ teaspoons salt, and vanilla.
Using a hand mixer or immersion blender beat the potato mixture until there are no lumps.
Lightly beat the eggs together in a separate small bowl. Add the eggs to the potato batter and continue to beat with the mixer or blender until the mixture looks smooth and silky.
Pour the batter into the prepared pan.