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15 minutes
6 hours 15 minutes
- 3 pounds small red potatoes
- 1/3 cup water
- 1 container (8 ounces) sour cream-and-chive potato topper
- 2 tablespoons ranch dressing and seasoning mix (from 1-ounce envelope)
- 1/4 cup chopped fresh chives
- 1/3 cup half-and-half
- Cut the potatoes into halved or quartered pieces for uniform size. Transfer the pieces to a 5- to 6-quart slow cooker and coat them thoroughly with water.
- Simmer covered on Low heat for 5 to 6 hours.
- Mash the potatoes gently with a fork or potato masher. Mix in the potato topper, dry dressing mix, and chives. Gradually stir in the half-and-half until the potatoes reach a soft consistency. Keep the potatoes warm on a low heat setting for up to 1 hour, stirring occasionally.
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