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Creamy Red Potatoes Recipe
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Creamy Red Potatoes Recipe

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You'll be able to please a crowd with this rich and creamy potato side dish. It's easy to double, and I always receive compliments when I take it to potlucks. —Shelia Schmitt, Topeka, Kansas
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES: 4-6 servings

Ingredients

  • 2 pounds small red potatoes, quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 envelope ranch salad dressing mix

Nutritional Facts

3/4 cup: 309 calories, 15g fat (9g saturated fat), 46mg cholesterol, 1455mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 7g protein

Directions

  1. 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. Yield: 4-6 servings.
Originally published as Creamy Red Potatoes in Quick Cooking January/February 1999, p35


Reviews for Creamy Red Potatoes

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
char04
Reviewed Mar. 10, 2014

"This was ok. I will not make it again."

MY REVIEW
Angel182009
Reviewed Dec. 1, 2013

"I made these to take to my mom's Thanksgiving dinner and they were a huge hit!! They were so easy to put together and I loved how you cook them in the crock pot . I could let them cook while I went to my in laws Thanksgiving dinner.the only thing the cook time was off. I feel like the potatoes needed to be on little cubes not quartered."

MY REVIEW
Kris Hodges
Reviewed May. 19, 2013

"Cream cheese in the slow cooker has never turned out good in my opinion, but I tried this recipe anyway. I was right, you must stir frequently so it doesn't turn all yellow/brown and yucky looking. It needed something more than what was in the recipe, I added a little salt, but that didn't make it better. Don't waste the cream cheese, etc., to make these potatoes."

MY REVIEW
livertpt
Reviewed Jan. 22, 2012

"The 1st time I made this dish was for Thanksgiving potluck at church. I was looking for something easy and I had most ingrediants on hand. They were a big hit. I have since made them several times. The only thing I did different was to add a soup can of water."

MY REVIEW
4Huskers
Reviewed Aug. 15, 2011

"These were very good. I added about a 1/2 cup of water and some garlic salt. We will be making this again!"

MY REVIEW
HEIDS70
Reviewed May. 17, 2011

"Made these for Easter and had to give tell everyone how I made them.. They got rave reviews.. would make them again. .. I also had tons left over and they made a great base for potato soup.. yummy"

MY REVIEW
abapper
Reviewed May. 16, 2011

"I think it needs salt. There's only 1455 mgs of sodium in the recipe. LOL"

MY REVIEW
loveabasset
Reviewed Sep. 14, 2010

"This recipe would win over any crowd. I am always asked for the recipe when I take it to a gathering. For a change, I have added a clove of garlic and used cream of chicken soup. I would also suggest adding a can of water to keep it from getting too dry."

MY REVIEW
CTGRAMS
Reviewed Jan. 7, 2010

"I think this is great as a meal, with ham chunks and frozen peas added to it. Add jello or fruit for dessert."

MY REVIEW
Chris Recipes
Reviewed Dec. 21, 2008

"I made this using Fiesta Ranch Mix and added some diced red bell pepper. Great variation!"

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