Separate and peel garlic cloves. In large Dutch oven, arrange potatoes and garlic cloves. Cover with water; add 1 teaspoon salt. Bring to a boil; covered, over high heat; reduce heat. Simmer until tender when pierced with a fork (25-30 minutes). In small saucepan, warm milk and butter over low heat. Drain potatoes and garlic; add warm milk and butter, cheese, 1 teaspoon salt and pepper. Mash with hand potato masher until smooth.