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Bring potato, 1 teaspoon salt, and water to a boil in a dutch oven; cook 20-25 minutes or until tender. Drain and keep warm.
Melt 2 tablespoons of butter with oil in a skillet over medium heat; add onion and cook, stirring often, about 15 minutes or until tender. Add garlic and cook 3 minutes. Stir in rosemary; remove from heat.
Mash potato with a potato masher; stir in ½ cup of butter, half-and-half, and cheese until blended.
Stir in onion mixture, remaining salt, and pepper. Spoon, pipe or dollop mixture into a decorative, ovenproof dish.
Broil, 3-inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.