Heat the potatoes and juice in a 4-quart saucepan over medium-heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Drain, reserving the liquid.Mash the potatoes with 1/2 cup reserved liquid and the butter. Add the remaining reserved liquid as needed, until the potatoes are the desired consistency. Season with salt and black pepper.
2.5 pounds sweet potato, peeled and cut into 1-inch pieces4 cups V8 V-Fusion® Peach MangoJuice0.25 cup butter, melted
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