Instructions:

1. Start by peeling the potatoes, and then cut them into quarters. Place them in a large pot filled with cold water, ensuring all potatoes are submerged.

2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer until they are tender when pierced with a fork, about 15-20 minutes.

3. While potatoes are boiling, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until it is fragrant, about 2 minutes. Turn off the heat and set it aside.

4. Drain the potatoes in a colander and then return them to the pot. Mash the potatoes with a potato masher until there are no large chunks left.

5. Heat the half-and-half in a microwave for about 30 seconds, or until it's warm but not boiling. Pour it over the mashed potatoes, and add the melted butter with garlic. Stir until everything is well combined.

6. Season the potatoes with salt and pepper to taste. If you're using the rosemary, add it now. Stir everything together until the seasonings are well-distributed.

7. Gradually add shredded Karst Cave-Aged Cheese to potatoes, stirring constantly. Keep stirring until the cheese is completely melted and the potatoes are creamy. Serve warm!