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Ingredients
7 Large russet potatoes peeled and cut into chunks
5 Cups chicken broth
1 Cup heavy whipping cream
1/2 Cup sour cream
1 Cup mayonnaise
2 Tablespoons dry ranch dressing
1 Tablespoon butter
1 Tablespoon fresh minced garlic
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1 Teaspoon dried basil flakes
1/2 Teaspoon garlic salt
1/2 Teaspoon kosher salt
1/2 Teaspoon seasoned salt
1/2 Teaspoon ground black pepper
Optional Garnishes
Chopped green onion
Shredded American, Colby or cheddar cheese
Sour cream
Crumbled up bacon bits
Diced ham
Instructions
Add the potatoes to a 4 quart or larger crockpot, then add the chicken broth, garlic, onion, parsley, ranch seasoning, basil, garlic salt, salt, seasoned salt, and ground black pepper.
Stir the seasonings into the broth and potatoes in the crockpot. Place the lid on the crockpot and cook on LOW for 8 hours or HIGH 6 hours.
Once cooked, turn off crockpot, remove lid and allow to cool for about 10 minutes.
Use a potato masher to mash the potatoes into tiny pieces, then add in all remaining ingredients.
Stir until the butter is melted and all of the ingredients are well combined and smooth.
Top with shredded cheese and any other condiments you desire.
12/10/18 * * * * *
Made on stovetop, worked great.