For the Roasted Garlic Mashed Potatoes:
Heat oven to 425ºF.
Drizzle garlic with EVOO and season with salt and pepper. Set the rosemary sprig over the exposed end then wrap tightly in foil. Roast 45 minutes or until lightly golden and very soft.
When the garlic is ready, place potatoes in water, cover and bring to boil. Remove cover when boiling, season water with salt and cook potatoes to tender. Drain and return to hot pot.
Mash potatoes with roasted garlic cloves, butter, stock, cream and cheese; season with salt and pepper to taste.
To keep warm, place mashed potatoes in a small pot and cover. Set the pot into a larger pan with half an inch of simmering water, adding more water as necessary until ready to serve.