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Place the potatoes, garlic, bay leaves, and 2-4 thyme sprigs in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain, remove bay leaves and rosemary and move to a large mixing bowl.
Begin to mash the potatoes and garlic with a large wooden spoon. When they are partially mashed, add the butter, milk, salt, several grinds of pepper, and several thyme leaves. Continuing mashing until the potatoes reach your desired consistency (we like them slightly textured at this stage).
Place potatoes into a 8x11 baking dish and smooth until evenly distributed. Warm at 200° for 10-20 min, or until the potatoes darken slightly on the peaks.
Season to taste and serve topped with butter and chives.