Hidden Valley Ranch Potatoes
2 bags (24 ounces each) frozen hash brown potatoes, partially thawed
2 packages (8 ounces each) cream cheese
2 envelopes Hidden Valley Ranch dressing mix
2 cans cream of potato soup
Put hash brown potatoes in slow cooker.
Combine remaining ingredients in a bowl; stir well then add to potatoes. Gently stir to blend.
Cook on LOW for 7 to 8 hours.
Stir before serving.
Yield: 8 to 12 servings
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