Put the potatoes in a pan with water enough to cover them by two inches. Simmer about 25- 30 minutes until fork tender. Reserve 1 cup of potato water. Drain the potatoes and discard bay leaves. Mash the potatoes very lightly.
In a small sauce pan, melt the butter. Add onions. Cook on medium heat until the onions start to just get a little color on them.
Add the chopped rosemary and pressed garlic. Heat for 1 minute. Lower the heat on the stove to low and add the cream cheese. Mix until melted.
Add the butter/cheese to the potatoes and mix lightly. If they look too dry, add potato water a little at a time. Mix lightly.