Place the potatoes, bay leaves, onion and some salt into a medium-size saucepan with enough cold water to submerge them completely. Place the pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender, about 15 minutes. Drain the cooked potatoes, discarding the bay leaf and onion, and reserve in the same pot they were cooked in.
While the potatoes are working, place a medium skillet over medium-high heat and melt the butter. Add the apples to the pan and sauté until tender, 3-4 minutes. Stir in the cream, maple syrup, nutmeg and cinnamon, and season with salt and pepper. Reserve warm.