Once you discover that these mashed potatoes are the best that you have ever tasted, you will serve them all year long. Yukon jack potatoes are nice and sweet, but you can use Reds or small Russets.

3-½ -pounds Yukon jack or russet potatoes, cut into 1-inch pieces 
4-large garlic cloves, peeled 
1-stick butter or (use none) 
¾ -cup milk (can be no-fat skim milk) 
1 ½ -cup fresh grated Parmesan cheese (about 4 oz.) 
¾-cup fresh rosemary 
1-teaspoon white pepper 
1-teaspoon salt

Cook potatoes and garlic in a large pot of salted water until tender about 15 minutes. Mean while grate the cheese. Please note the quality of the cheese will make all of the difference. Try to avoid the stuff in the shaker! Buy a wedge of real Parmesan. 

In a saucepan warm milk and butter. Add the fresh rosemary. Add the milk a little at a time to the potatoes and mash. When finished add the salt, pepper and cheese mix well and serve hot. You will need to adjust the salt and pepper to your tastes.