Ingredients
2 pounds small red potatoes, quartered1 package (8 ounces) cream cheese, softened1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 envelope ranch salad dressing mix
Preparation
Place potatoes in a 3-qt. slow cooker. In a small bowl, beat the cream cheese, soup and salad dressing mix until blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.
