3-4 pounds red-skinned potatoes, peeled and cut into 1-inch cubes
9 large garlic cloves
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh rosemary
1/2 cup grated Parmesan cheese

Cook potatoes and garlic in large pot of boiling salted water until both are tender, about 30 minutes. Drain. Transfer potatoes and garlic to large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary; beat until smooth. Bring 1 cup chicken broth to simmer. Gradually mix broth into potato mixture. Stir in Parmesan cheese. Season with salt and pepper.