Mushroom-Rosemary Mashed Potatoes

Strip leaves from fresh rosemary using thumb and index finger, starting from the top of the stem. Discard stem, and chop leaves.
1 (22-ounce) package frozen mashed potatoes
2 1/3 cups milk
1 teaspoon salt
2 tablespoons butter or margarine
2 (8-ounce) packages fresh mushrooms, coarsely chopped
4 garlic cloves, pressed
1 cup whipping cream
2 teaspoons fresh or dried rosemary, minced
1 teaspoon pepper

Combine first 3 ingredients in a 2-quart microwave-safe bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes.
Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and sauté 5 minutes or until tender. Add whipping cream, rosemary, and pepper, and cook, stirring occasionally, 12 minutes or until thickened.
Spread half of potatoes in a lightly greased 11 x 7 x 2-inch baking dish; top with mushroom mixture and remaining potatoes.
Bake at 350*F (175*C) for 20 minutes. Makes 8 servings