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Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20 to 25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
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