Scrub and rinse the potatoes well, then cut them into 1 inch cubes. Add them to a large pot and cover with water by 2 inches.
Add the bay leaf, thyme and garlic and bring to a simmer. Season with a big pinch of sea salt ( water should taste like sea water) and cook for about 10 to 15 minutes until soft.
Drain the potatoes in a colander and allow them to dry in their own steam for a few minutes. Discard the herbs.
Meanwhile cut the avocados, discard the pit and scoop the flesh out. Transfer it to a bowl with the scallions, cilantro , chili pepper and lime. Mix to combine and season to taste with sea salt and black pepper and more lime juice to your taste.
Transfer the boiled potatoes to a large mixing bowl. Pour in the olive oil and mash until smooth and fluffy. Add the cashew milk or cream a little bit at a time and continue mashing until desired consistency is achieved.
Stir in the nutritional yeast, taste and adjust seasoning with more sea salt and nutritional yeast to your liking.
Spoon the guacamole on top and fold it into the mashed potatoes. Reserve a spoonful as a rustic garnish on top.
Sprinkle with the chives and garnish with more cilantro and extra chili pepper if you like things spicy. Serve promptly!