1. Place potato in a sauce pan, and cover with water. Bring to boil. Reduce heat, simmer 15 minutes or until tender
2. Drain and return potato to pan. Add half & half, butter, and juice, mash to desired consistency. Cook 2 minutes or until thoroughly heated stirring constantly.
3. Remove 2 chilies from can and chop; (reserve remaining chilies and adobe sauce for another use) stir chopped chilies, brown sugar, salt and ? teaspoon of cinnamon into potato mixture.
Sprinkle with ? teaspoon cinnamon. Yield 8 servings (serving size about 1 cup)
This is a great accompaniment to spice-rubbed tenderloin.
NOTES : Calories 264 (22% from fat) Fat 6.4g (sat 3.8g. mono 1.8g poly0.4g; Protein 3g; Carb 49.4g; Fiber 4.4g; Chol 19mg; Iron 1.2mg; Sodium 32.8mg; Calc 65mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 1|
|Calories from Fat: 39 (100%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.4mg||4 %|
|Sodium 466.7mg||16 %|
|Potassium 3.6mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 39
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!