Put the diced potatoes into a large pot, cover them with cold water and add a large pinch of Pink Himalayan Mineral salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 – 30 minutes, then drain well.
In a small pot over medium heat the cream, butter garlic, thyme and salt until hot but do not boil. While the potatoes are still warm, mash them with a potato masher or large fork. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Gently fold in the cheese and chives. Adding more salt if needed.