Garlic Rosemary Mashed Potatoes

6 med. potatoes, peeled, cut into 1-inch chunks
4 large cloves of garlic, peeled
1/4 c. (1 oz) freshly grated Parmesan cheese
1 tbsp. butter or margarine
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary, crushed
2/3 c. (5 fl. oz. can) evaporated milk
salt and ground black pepper to taste

Place potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over med.-high heat for 15 to 20 minutes or until potatoes are tender; drain. Return potatoes and garlic to saucepan. Beat with handheld mixer until combined. Add cheese, butter and rosemary, beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.