Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and cook until tender, about 20 minutes. Drain well and transfer potatoes to a mixing bowl and mash slightly. In a small saucepan, heat milk and roasted garlic juice. Slowly add milk to potatoes with butter, sour cream, salt and pepper. Mix well by hand or with an electric mixer. Beat until smooth. Garnish with parsley and serve immediately. Yield: 4 servings
By Connie from Oden, Arkansas
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