Reviewed: May 4, 2012

Abosulutely love this recipe. Took it to a dinner and it was a huge hit. Have another dinner coming up and have had requests to bring this dish!

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Reviewer:

Sandy

Reviewed: Apr. 12, 2012

Tasty but too much trouble to make for only a side. Lining the crockpot was a must..monitor for burning. Probably will not make again.

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Reviewer:

April

Reviewed: Jan. 21, 2012

Sometimes I think people post a recipe or dish just because.maybe someone else made it or they made it themselves and maybe it worked for them but for others it may not work.I would modify this recipe by leaving out the cream cheese and cutting the potatoes into smaller chunks and using a can of cream of mushroom soup,can amount of milk and sour cream.I would also boil my potatoes and drain off all water then add the other items to the hot potatoes and mix wellThe heat will dissolve the other items.Another twist is to add a packet of dried ranch salad dressing to enhance flavor,however,the dried ranch mix is quite salty.Another way is to roast potatoes in oven 400 for 30 to 45 minutes,mix all wet ingredients together and/or ranch packet and add roasted potatoes to wet mix and coat thoroughly.Lots of ways to modify this dish to improve on it.

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Reviewer:

chefdaddy

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

I totally agree with the last reviewer's comments. There is not enough moisture to cook the potatoes. After 7-1/2 hours, they were not nearly done, so I added some FF half-and-half, mixed well, and let them cook for another hour; there still were a few not completely cooked. I don't know, maybe you micro the potatoes for a minute or so (rather the dirtying a pan to boil them) before adding to the crock pot. I'd recommend spraying the pot before filling because mine was burned on the sides and bottom...it's in the sink now soaking. Taste was OK (it really needs some pepper), but it was a disappointment. Sorry, I won't be making this again.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jan. 2, 2012

These were not the easiest to make in the crock pot, not enough moisture. Potatoes got stuck, burned on the bottom, not done on the top. I took them out, added some butter and some half and half and baked them. Kind of a pain in the neck. But they tasted good and everyone liked them.

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Reviewer:

neberling

Reviewed: Feb. 2, 2010

Definitely spray the the slow cooker before cooking these. Keep it on low heat and let cook that way and stir as minimally as possible so the potatoes don't break up and get mushy. Fabulous recipe! I get great reviews and requests for more every time I make it.

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Reviewer:

JoJo

Reviewed: Oct. 6, 2008

Love potatoes all different ways. I made this recipe not in a slow cooker but in the oven.Bake 350* for about 45 mins or until tender. Also made this for 50 people to rave reviews.Excellent!!!!!

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38 users found this review helpful

Reviewer:

JEFF1953

Reviewed: Aug. 11, 2008

Very easy and tasty recipe. I fed a crowd yesterday so I used a 5 lb bag of potatoes, and doubled the other ingredients. I replaced the cream of potato soup with one can cream of mushroom and one can cream of celery. The last time I made this I had trouble getting the potatoes done, so I put them on high for 6 hours and they came out perfect.

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Reviewer:

KARISUENICHOLS

Cooking Level: Intermediate

Home Town: Jefferson, Wisconsin, USA

Living In: Fort Atkinson, Wisconsin, USA

Reviewed: Jul. 29, 2008

I made these potatoes on Mother's Day for my mom, mother-in-law, aunt, and grandmother (all experienced and wonderful cooks!). They loved them! The potatoes were the favorite dish, and they were so easy. I used a slow cooker liner bag, so my crockpot didn't get burned. Other than that, I followed the recipe as stated.

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