Creamy Ranch Potatoes
These Creamy Ranch Potatoes are the ultimate hands-off side dish, combining the tang of ranch with the velvetiness of cream cheese. Unlike standard mashed potatoes, these are served quartered and bathed in a thick, savory sauce, giving them a much more indulgent, “casserole-style” feel. The Yukon Golds are particularly good here because their naturally buttery texture holds up beautifully to the slow-cooking process without falling apart.
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Creamy Ranch Potatoes
Ingredients:
| Ingredient | Amount |
| Small Yukon Gold or red potatoes (scrubbed and quartered) | 3 lbs |
| Cream cheese (softened and cubed) | 1 (8-ounce) block |
| Unsalted butter (cut into pieces) | 4 tablespoons |
| Low-sodium chicken broth | 1 cup |
| Dry ranch seasoning mix | 2 tablespoons |
| Fresh chives (chopped) | 2 tablespoons |
| Freshly ground black pepper | 1/2 teaspoon |
| Salt | To taste |
How To Make Creamy Ranch Potatoes:
Step 1: Prep the Potatoes: Scrub your potatoes well and pat them dry. Cut them into evenly sized quarters (or sixths if they’re on the larger side). Place them in an even layer at the bottom of your slow cooker.
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Step 2: Whisk the Ranch Base: In a medium bowl, combine the cubed cream cheese, butter, chicken broth, ranch seasoning, chives, and pepper. Stir until mostly smooth.
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Tip: Don’t stress if the mixture looks a little “lumpy” or separated at this stage. Once the slow cooker heats up, the cream cheese and butter will emulsify into a perfectly silky sauce.
Step 3: Sauce and Coat: Pour the ranch-cream cheese mixture over the potatoes. Use a spatula to make sure as many potatoes as possible are touched by the sauce.
Step 4: Slow Cook: Cover and cook on Low for 4/5 hours or on High for 2/3 hours. You’ll know they are ready when a fork slides into the center of a potato with no resistance. Keep the lid on to maintain that steady steam!
Step 5: Final Toss: Once tender, gently toss the potatoes to distribute the sauce. Taste first before adding any extra salt, as the ranch mix and broth usually provide plenty of seasoning.
Step 6: Garnish and Serve: Sprinkle with extra chives for a pop of color and serve them hot, either straight from the crock or transferred to a serving bowl.
