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Creamy Red Potatoes Recipe
Creamy Red Potatoes Recipe photo by Taste of Home

Creamy Red Potatoes Recipe

Publisher Photo
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

1 serving (3/4 cup) equals 309 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 1,455 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g 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

Nutritional Facts

1 serving (3/4 cup) equals 309 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 1,455 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g protein.

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)
MY REVIEW
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MY REVIEW
Reviewed Mar. 10, 2014

This was ok. I will not make it again.

MY REVIEW
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
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
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
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!

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