Rich & Creamy Red PotatoesIf 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.

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