Creamy Red Potatoes

Name: Creamy Red Potatoes
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 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

This rich and creamy potato side dish is my go-to for potlucks. It’s super easy to double, so I usually do. Folks almost always take seconds, and I almost always get compliments. —Shelia Schmitt, Topeka, Kansas

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

Directions

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.

Nutrition Facts

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

Originally published as Creamy Red Potatoes in Quick Cooking January/February 1999

Reviews

My Review

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Average Rating:

gaylene2

Jun 25, 2019

My family liked this recipe. I always ask them to give me a rating between one and ten. The average rating was a seven. The eight hour slow cooker time surprised me, but the potatoes were good and tender. It was nice to have a major part of our meal taken care of in the morning. We especially liked the thick gravy. I'd make it again.
char04

Mar 10, 2014

This was ok. I will not make it again.
Angel182009

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.
Kris Hodges

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.
livertpt

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.
4Huskers

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!
HEIDS70

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
abapper

May 16, 2011

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

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.
CTGRAMS

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.