Creamy Ranch–Style Potatoes

These Creamy Ranch Potatoes are an easy, set-it-and-forget-it side dish that delivers big comfort-food flavor. Tender potato quarters are slowly cooked in a rich ranch-infused cream cheese sauce, creating a dish that’s hearty, indulgent, and almost casserole-like—without any mashing involved. Yukon Gold potatoes are ideal here, thanks to their buttery texture and ability to hold their shape during slow cooking.

🍽️ 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	½ teaspoon
Salt	To taste

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🍴 Instructions

Step 1: Prep the Potatoes
Rinse and dry the potatoes well, then cut them into even quarters (or sixths if larger). Spread them evenly across the bottom of the slow cooker.

Step 2: Make the Ranch Sauce
In a medium bowl, stir together the cream cheese, butter, chicken broth, ranch seasoning, chives, and black pepper until mostly smooth.

Tip: A few small lumps are fine—everything will melt together into a smooth sauce as it cooks.

Step 3: Add the Sauce
Pour the ranch mixture over the potatoes. Gently spread it so most pieces are coated.

Step 4: Cook Slowly
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the potatoes are fork-tender. Avoid lifting the lid to keep the heat consistent.

Step 5: Stir and Adjust Seasoning
Once cooked, gently toss the potatoes to evenly coat them in the sauce. Taste and add salt only if needed.

Step 6: Finish and Serve
Sprinkle with extra chopped chives and serve warm, directly from the slow cooker or transferred to a serving bowl.