1Cook potatoes as directed on bag. In medium bowl, place potatoes; let stand until slightly cooled, 10 to 15 minutes.
2Meanwhile, in another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sour cream, bouillon and garlic; beat until smooth.
3Mash potatoes with potato masher until slightly smooth. Add to sour cream mixture; beat on medium speed until well combined. Gently stir in parsley. Serve with assorted vegetables. Store dip in refrigerator. Let stand at room temperature 15 minutes before serving.