Ingredients (7)
-
creamer or fingerling potatoes, halved 2 pounds
-
melted butter, plus more for greasing the pot 4 tablespoons
-
heavy cream ½ cup
-
sour cream ¼ cup
-
shredded Colby Jack or mild white cheddar cheese 1 cup
-
chopped parsley or dill, for garnish (optional)
Steps (4)
-
1
Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
-
2
Grease the bottom and up a couple inches of the sides of a slow cooker pot with butter and place potatoes inside. Cover and cook on low for 4 hours or high for 2 hours.
-
3
Stir in the cream, sour cream and cheese. Cover and cook on high for an additional 15–20 minutes until warmed through and the cheese is melted.
-
4
Gently stir (it’s ok if the potatoes fall apart a bit). Garnish with parsley or dill, if desired, and serve warm.
-
-
1Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
-
2With butter, grease the bottom and lower sides of the inner pot in your multi-cooker, then add potatoes and 1 cup water, chicken broth or vegetable broth. Turn on the multi-cooker, secure the lid, and set pressure valve to “sealing.”
-
3Select “manual” or “pressure cook,” and cook on high-pressure for 3 minutes. Select “cancel” to turn off the machine. Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release the pressure by turning the seal to “venting.”
-
4Remove the lid, stir in the cream, sour cream and cheese, then close the lid again. Switch multi-cooker to sauté mode. Cook, stirring occasionally, until cheese is melted and the mixture is warmed through.
-
5Garnish with parsley or dill if desired, and serve warm.
* Always follow manufacturer’s instructions.
-
Did you make this recipe?
I made it
(137 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!