White Cheddar and Garlic Mashed Potatoes

2-3 lb. Yukon gold potatoes, peeled and coarsely chopped.
1 cup heavy cream 
1/4 cup butter, unsalted
4 garlic cloves, lightly crushed
3 sprigs fresh thyme
1 cup white cheddar cheese
2 TBS chives, chopped
1-2 tsp Steakhouse Seasoning

Put the cut potatoes into a large pot, cover with cold water and add a large pinch of sea salt. Bring to a boil and simmer until the potatoes are fork tender, about 20-30 minutes. Drain well. In a small pot, heat the cream, butter, garlic, and thyme. While potatoes are still warm, mash them with a potato masher or large fork. Strain out the garlic and thyme from the cream and then stir in the warm cream a little at a time until the potatoes are fluffy. Season with Steakhouse Seasoning and gently fold in the cheese and chives.