2 1/2 pounds small red potatoes, quartered
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) carton dairy sour cream
1 (0.4 ounce) envelope buttermilk ranch dry salad dressing mix

Place potatoes in a 3 1/2 or 4-quart slow cooker. In a small bowl stir together soup, sour cream and salad dressing mix. Stir soup mixture into potatoes to combine.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Stir gently before serving.

Makes 6 servings.