Peel and Dice your potatoes into equally sized cubes, about 1in, and transfer them into a pot of chicken stock.
Bring your pot to a boil, season with salt, and cook on high for 15 minutes. Until fork tender.
While Potatoes are boiling, work on your melted butter and cream. In a saucepan, over medium heat, melt butter. Once your butter has melted add in minced garlic and cook until fragrant, about 30 seconds.
Reduce heat to Medium Low add cream thyme, rosemary, and Bayou City Seasoning.Bring to a simmer and let cook for 5 minutes to infuse the flavor. Remove from heat, strain, and set aside.
Once your potatoes are done, drain them and immediately return potatoes into the dry pot and place on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before running through the ricer.
In batches pass hot potatoes through ricer or food mill into a large bowl (make sure the potatoes are hot because cold potatoes can become gummy). Stir cream mixture into potatoes a little at a time, until fully incorporated and mixture is smooth.
Serve mashed potatoes in a large bowl topped with more butter and chives.
