Creamy Ranch Potatoes
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs small red potatoes, quartered
1 (8-oz) package cream cheese, softened
1 (10.75-oz) can cream of mushroom soup
1 (1-oz) envelope dry Ranch dressing mix
Place potatoes in slow cooker. In a small bowl, beat cream cheese, soup, and Ranch dressing mix. Stir into potatoes. Cover and cook on low for 4-6 hours, or until potatoes are tender.