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Hill Country Fare

Hill Country Fare Roasted Garlic Complete Potatoes

4 oz
$0.99 each($0.25 / oz)

Aisle 4

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Our Hill Country Fare Complete Roasted Garlic Potatoes are made with 100% real potatoes blended with flavorful, roasted garlic. Just add water to enjoy this scrumptious, filling side dish in minutes!

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    1/4 cup dry mix (28g) makes 1/2 cup prepared
    • Amount Per Serving
      Calories
      110
    • % Daily Value*
    • Total Fat
      • 3g
      • 4%
    • Saturated Fat
      • 1g
      • 5%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 590mg
      • 26%
    • Total Carbohydrate
      • 19g
      • 7%
    • Dietary Fiber
      • 1g
      • 4%
    • Total Sugars
      • 1g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 2g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 10mg
      • 0%
    • Iron
      • 0mg
      • 0%
    • Potassium
      • 360mg
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    POTATOES WITH EMULSIFIERS (MONO- AND DIGLYCERIDES) AND PRESERVATIVES (SODIUM ACID PYROPHOSPHATE, SODIUM BISULFITE, CITRIC ACID, MIXED TOCOPHEROLS), COCONUT OIL, MALTODEXTRIN, NONFAT DRY MILK, SALT, DEHYDRATED GARLIC, SODIUM CASEINATE, CANOLA OIL, HYDROLYZED SOY PROTEIN, NATURAL FLAVORS, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, PARSLEY, BLACK PEPPER, DISODIUM INOSINATE, DISODIUM GUANYLATE, ANNATTO EXTRACT (COLOR), SOYBEAN OIL, LESS THAN 2% SILICON DIOXIDE (ANTICAKING AGENT).

    Allergens and safety warnings

    MILK, SOY
  • Preparation: Bring 2 cups of water to a boil either on stove top or in microwave. Remove from heat. Stir liquid while adding one pouch of potatoes and seasoning until liquid is absorbed. Let stand one minute. Stir and serve.
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