4 ½ lb. yukon gold potatoes
8 cloves garlic, peeled
2 sprigs rosemary, leaves only and cut into pieces
1 cup butter (1 stick)
4 oz. light cream cheese (½ package)
½ tsp. each, salt and pepper
4 tbsp. milk
Cook potatoes, garlic, and rosemary in a large pot of liberally salted water for 25 to 30 minutes or until potatoes are tender when pierced with a fork. Remove and drain.
Return potatoes and garlic back to pot. Add butter, cream cheese, and salt and pepper; mash until smooth. Add milk until desired texture is reached.