1 20 oz bag frozen roasted potatoes
1 8 oz pkg cream cheese, softened
½ -1 cup sour cream
½ tsp chicken bouillon granules
2 cloves garlic, finely chopped
2 TBS chopped fresh parsley
Assorted cut-up fresh vegetables
Cook potatoes as directed on bag. In medium bowl, place potatoes; let stand until slightly cooled, 10 to 15 minutes. Meanwhile, in another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sour cream, bouillon and garlic; beat until smooth. Mash potatoes with potato masher until almost smooth. Add to sour cream mixture; beat on medium speed until well combined. Start with ½ cup sour cream and add as necessary to get desired consistency. Gently stir in parsley. Serve with assorted vegetables. Store dip in refrigerator. Let stand at room temperature 15 minutes before serving.