I’m excited to share my creamy ranch potatoes recipe with you. This dish is extra special because the slow-cooked potatoes become soft and flavorful, all bathed in a tangy, creamy ranch sauce.
Level: Easy
Total Time: 7 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 7 hours
Yield: 6 side dish servings
I love making creamy ranch potatoes because they are simple yet full of flavor. Using just a few basic ingredients, this slow cooker dish transforms humble potatoes into a comforting, savory side that pairs perfectly with any meal. Although the cooking time is long, it’s virtually hands-off and well worth the wait.
Description
For this recipe, I use new potatoes that are quartered for even cooking. I combine cream of mushroom soup, sour cream, and a dry ranch salad dressing mix to create a rich, tangy sauce that brings everything together. The potatoes are layered in a slow cooker after being lightly sprayed with oil, then smothered in the creamy mixture. I cook the dish on low heat for about 7 hours, allowing the flavors to meld and the potatoes to become melt-in-your-mouth tender. The result is a hearty side dish that is both creamy and satisfying.
Ingredients
- 2 1/2 lbs new potatoes, quartered
- 10.75 oz can cream of mushroom soup
- 1 cup sour cream
- 1 envelope dry ranch salad dressing mix
Directions
- Prepare the Slow Cooker:
- Spray a 4-quart slow cooker with nonstick cooking spray.
- Layer the Potatoes:
- Place the quartered new potatoes in the bottom of the slow cooker.
- Make the Creamy Mixture:
- In a mixing bowl, combine the cream of mushroom soup, sour cream, and dry ranch salad dressing mix.
- Stir until the mixture is smooth and well blended.
- Assemble the Dish:
- Spoon the creamy mixture evenly over the potatoes in the slow cooker.
- Slow Cook:
- Set the slow cooker to low and cook for 7 hours, or until the potatoes are very tender.
- Gently stir the potatoes with the cream before serving to ensure all the flavors are well mixed.
Process Details
- Layering: I always make sure the potatoes are evenly spread in the slow cooker so that every piece absorbs the delicious ranch sauce.
- Slow Cooking: Cooking on low heat for 7 hours allows the potatoes to become super tender and helps the flavors develop deeply.
- Gentle Stirring: A gentle stir before serving helps redistribute the creamy sauce without breaking up the potatoes.
Tips for Success
- Choose New Potatoes: New potatoes hold their shape well during long cooking times, ensuring a better texture.
- Even Pieces: Cut the potatoes into similar sizes for uniform cooking.
- Mix Thoroughly: Make sure the cream of mushroom soup, sour cream, and ranch mix are well combined before pouring over the potatoes.
- Plan Ahead: Because this dish requires a long cook time, prepare it in the morning so it’s ready by dinner.
Serving Ideas
- As a Side Dish: These creamy ranch potatoes pair perfectly with roasted chicken, grilled steak, or even a fresh garden salad.
- For a Gathering: They are an excellent side for family dinners or holiday gatherings, offering a rich and comforting flavor.
- Make-Ahead Meal: Enjoy them as part of a make-ahead meal since they are easy to prepare and reheat without losing their creamy texture.
Nutrition Info (Approximate per Serving)
- Calories: 250–300
- Fat: 12–15 grams
- Carbohydrates: 30–35 grams
- Protein: 4–6 grams
I truly enjoy making creamy ranch potatoes because they are easy, comforting, and full of flavor. The slow cooking process turns simple ingredients into a rich, creamy side dish that can enhance any meal. I hope you try this recipe and find it as satisfying as I do. I’d love to hear your thoughts and feedback once you’ve made it!