Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

These potatoes are a great accompaniment to spice-rubbed pork tenderloin.

Recipe by Cooking Light October 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

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  • Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

  • Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Nutrition Facts

264 calories; calories from fat 22%; fat 6.4g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.4g; protein 3g; carbohydrates 49.4g; fiber 4.4g; cholesterol 19mg; iron 1.2mg; sodium 328mg; calcium 65mg.
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