Ingredients (7)
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creamer or fingerling potatoes, halved 2 pounds
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melted butter, plus more for greasing the pot 4 tablespoons
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heavy cream ½ cup
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sour cream ¼ cup
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shredded Colby Jack or mild white cheddar cheese 1 cup
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chopped parsley or dill, for garnish (optional)
Steps (4)
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1
Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
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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.
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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.
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4
Gently stir (it’s ok if the potatoes fall apart a bit). Garnish with parsley or dill, if desired, and serve warm.
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1Stir potatoes with the melted butter, then sprinkle with ranch seasoning mix. Toss well to coat evenly.
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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.”
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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.”
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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.
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5Garnish with parsley or dill if desired, and serve warm.
* Always follow manufacturer’s instructions.
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