A delightful twist on creamy red potatoes, enhanced with a blend of flavorful ingredients for a comforting side dish.
Wash the red potatoes thoroughly and place them in the slow cooker.
Ensure the potatoes are evenly sized for consistent cooking.
In a mixing bowl, combine the softened cream cheese, ranch dressing mix, and cream of mushroom soup until smooth.
Use a whisk for a smoother mixture.
Pour the sauce over the potatoes in the slow cooker and stir to coat evenly.
Ensure all potatoes are well-coated for even flavor.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Check the potatoes occasionally to avoid overcooking.
Serve the creamy potatoes warm, garnished with fresh herbs if desired.
Add a sprinkle of fresh parsley or chives for a pop of color and flavor.
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