In large pot of salted water, cook potatoes and garlic cloves until fork-tender, about 25 minutes; drain and remove potatoes. In same pot heat soup, butter, salt, pepper and rosemary over medium-heat until bubbling. Add potatoes back into pot remove from heat. Add Parmesan; mash to desired consistency. Sprinkle with chives.

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3 1/4 lb (1 1/2 kg) small red potatoes, scrubbed (unpeeled) 12 cloves garlic, peeled 284 mL Campbell's condensed cream of mushroom and garlic soup 3 Tbsp. (45 mL) butter 3/4 tsp. (4 mL) salt 3/4 tsp. (4 mL) black pepper 1 tsp. (5 mL) chopped fresh rosemary 1/2 cup (125 mL) finely shredded parmesan cheese 2 Tbsp. (30 mL) chopped fresh chives