If your family likes potatoes as much as mine does, these are sure to “hit the spot” at your dinner table. Don’t be surprised if they ask for seconds!
2 pounds small red potatoes, unpeeled and quartered
1- 8 ounce package cream cheese, softened
1-(10-3/4 oz.) can condensed cream of potato soup, undiluted
1 envelope ranch salad dressing mix
1/2 teaspoon pepper
1. Place quartered, unpeeled potatoes in bottom of a 3 quart slow cooker. In a small mixing bowl, beat cream cheese, soup, salad dressing mix and pepper until well blended. Stir into potatoes; mix well.
2. Cover and cook on Low for 8 hours or until potatoes are tender. Makes 4-6 servings.