* 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
* 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.