Rosemary Garlic Manchego Mashed Potatoes

• 2 pounds Potatoes, Scrubbed
• 3 cloves Garlic
• 1 sprig Rosemary (big One)
• 4 Tablespoons Butter
• 4 Tablespoons Milk
• 3/4 cups Shredded Manchego Cheese
• Salt And Pepper, to taste

1. Place a steamer basket (or colander) in a large saucepan; add about an inch of water to the bottom of the pan.
2. Cut potatoes, peeled or unpeeled, into 2" to 3" chunks; place in steamer basket with garlic and rosemary sprig.
3. Cover and bring to a boil over high heat; reduce heat to medium-high and continue cooking, covered, for about 10 minutes of until potatoes are fork-tender.
4. Transfer potatoes and garlic to a large bowl; add butter and milk and mash slightly.
5. Add shredded cheese and mash to desired consistency. (You can use an electric mixer if you prefer)

potatoes, garlic, rosemary, butter, milk, manchego cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/rosemary-garlic-manchego-mashed-potatoes/ (may not work)