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Place Potatoes in a large pot, completely covered by at least 2 inches with cold water.
Season the water with ⅓ cup Salt.
Over High Heat, bring the water to a light boil then reduce heat to medium.
Adjust heat as necessary to maintain a gentle boil.
Cook for 30 minutes, until potatoes feel tender.
Drain the Potatoes and let sit 3-5 minutes to slightly cool.
Cut potatoes in half one at a time and gently slide their skins right off.
Place peeled potatoes in a large mixing bowl and set aside.
In a medium saucepan over medium heat combine cream, milk, butter, thyme and the bay leaf. Heat until warm and well incoporated. Do not let it boil.
Remove Thyme Spriggs and Bay leaf from the Cream.
Pour warmed cream mixture over potatoes and mix to puree.
Add Salt to taste (usually a tablespoon or three is needed).
Sprinkle with fresh chives.