Directions
1. Start by washing and cubing the russet potatoes. No need to peel them unless you prefer them that way.
2. Place the cubed potatoes in the slow cooker.
3. Sprinkle the ranch dressing mix over the potatoes, ensuring they are evenly coated.
4. Add the softened cream cheese to the slow cooker, spreading it over the potatoes.
5. Cover and cook on low for 4-5 hours, or until the potatoes are tender.
6. Once cooked, stir in the shredded cheddar cheese until melted and creamy.
7. Serve hot and enjoy the creamy, tangy goodness!
Variations & Tips
For a bit of a kick, try adding some chopped jalapeños or a sprinkle of red pepper flakes. If you’re a bacon lover, toss in some cooked, crumbled bacon for extra flavor. You can also substitute the cheddar cheese with pepper jack or mozzarella for a different twist. If you’re looking to make it a bit healthier, use reduced-fat cream cheese and cheddar.
