Mashed Potatoes 1 package (3 ounces) cream cheese , softened 1/2 cup sour cream 1/4 cup butter , softened 1 envelope ranch salad dressing mix 1 teaspoon dried parsley flakes 6 cups warm mashed potatoes (without added milk and butter) In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-4 hours. Yield: 8-10 servings. Editor's Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page