Bring unpeeled potatoes to a boil in a pot big enough to cover all of the potatoes. Turn the heat to low and simmer for 20 minutes. Drain and cool completely in fridge, preferably overnight. Grease a mini muffin pan. Peel and coarsely grate potatoes, seasoning with salt and pepper. Put a heaping tablespoon of potato in each cup of the muffin pan and gently press against the bottom and all the way up the sides to spread the potatoes around. A cupcake pan can also be used but will require 2 heaping tablespoons to cover the bottom and sides. Your nests will be wider and shallower. Bake at 425 for 20-25 mins or until dark golden brown. Carefully remove nests and place on a paper towel to remove excess oil. Lower oven temp to 375. Wash leeks and finely chop the tender white part. Sautee with butter and herbs until tender. Set aside to cool. Remove bay leaf and thyme stems and mix with cold-smoked cream cheese. Transfer nests to a baking sheet and crisp in oven for 5-10 minutes. Transfer them to a platter and put a dollop of the leek mixture in each nest and garnish with a sliver of chive. Serve immediately and enjoy!
*Cold Smoked Cream Cheese in your Oven. Take a cast iron pan with tinfoil and fill halfway with grapevine clippings. Light the vines outside and then let the flames die down until safe enough to handle. Carefully move the skillet to the lower rack of your oven. Place a block of cream cheese in a glass plan and put in the smoke filled oven and let the smoke infuse the cheese for 1-1/2 hours.