Wash and peel potatoes. Cut the potatoes into quarters.In a large saucepan boil potatoes until fork tender- about 15 minutes.

Once the potatoes have cooked, drain them and remove them to a large mixing bowl. Add the rosemary,garlic, salt & pepper and 1 tablespoon olive oil.

Separate 2 eggs. Add the yolks to the potato mixture and mix with potato masher, or the back of a fork.

Next, beat the egg whites in a separate bowl until soft peaks form.

Add the cheese mix.

Mix with an electric mixer to get a smooth consistency.

Gently fold in the egg whites.

Coat the bottom of an 8 inch non stick round baking pan with 1 tablespoon olive oil. Add the potato mixture and smooth out the top.

Bake for about 20-30 minutes, until lightly browned on top.

Place on a wire rack to cool for about 5 minutes. Then place a large dinner plate over the pan and give it a flip.

Garnish with some fresh rosemary.

Slice into wedges and serve.