This is a yummy side dish!
2 lbs. small red potatoes, quartered, (I like them smaller so the flavor gets in them better.)
8-oz. pkg. cream cheese, softened
10 3/4-oz. can of cream of potato soup
1 envelope dry Ranch salad dressing mix
1. Place potatoes in slow cooker.
2. Beat together cream cheese, soup, and salad dressing mix. Stir into potatoes.
3. Cover. Cook on low 8 hours, or until potatoes are tender. (I am at 5,500 feet and I have to cook these a minimum of 10 hours, another reason for cutting the potatoes smaller.)
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