📝 Ingredients (Serves 6)
For the Potatoes:
- 2½–3 pounds baby potatoes (red, Yukon Gold, or mixed), cut into chunks
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Creamy Sauce:
- 1 cup sour cream
- 1 cup heavy cream (or half-and-half)
- 1 packet (1 oz) ranch seasoning mix
- 3 cloves garlic, minced
- 2 tablespoons fresh chives (or 1 tablespoon dried)
- ½ cup grated Parmesan cheese
- 1 tablespoon melted butter
Optional add-ins:
- ½ cup shredded cheddar cheese
- 4 slices cooked, crumbled bacon
👩🍳 Instructions
1️⃣ Prep the Potatoes
- Wash and cut potatoes into bite-size chunks.
- Toss with olive oil, salt, and pepper.
- Place in the slow cooker.
2️⃣ Make the Creamy Sauce
In a bowl, whisk together:
- Sour cream
- Heavy cream
- Ranch seasoning
- Garlic
- Chives
- Parmesan
- Melted butter
Mix until smooth and creamy.
3️⃣ Combine
- Pour the sauce evenly over the potatoes.
- Stir gently to coat.
4️⃣ Cook
- Cover and cook on LOW for 5–6 hours
OR - Cook on HIGH for 3–4 hours
Potatoes should be tender when pierced with a fork.
5️⃣ Finish
- Stir gently.
- Add cheddar or bacon if using.
- Let sit uncovered for 10–15 minutes to thicken.
- Garnish with extra chives.
🔥 Oven Option
Bake covered at 375°F (190°C) for about 45–55 minutes, stirring once halfway through.
If you’d like, I can also give you:
- 🧀 A lighter version
- 🥓 A loaded “crack potatoes” version
- 🐔 A version with chicken added for a full meal
