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Ingredients
- 2 lbs small red potatoes, quartered
- 8 ounces cream cheese, softened
- 1 (10 1/2 ounce) can condensed cream of potato soup
- 1 (1 ounce) envelope dry ranch dressing mix
Method
- Place potatoes in a slow cooker/crockpot.
- In a small mixing bowl, beat cream cheese, soup and salad dressing mix.
- Stir into potatoes.
- Cover and cook on low for 8 hours or until potatoes are tender.
- Cook on medium or high to finish sooner.