These Creamy Cookout Potatoes Slow Cooker are a super simple dish you mix up fast and let sit until dinner. It’s like those yummy potluck foods from the Midwest: whole-skin potatoes, a big blob of mayo, and basic kitchen stuff make it rich, zingy, and cozy. This bowl empties quick at barbecues and family parties, and folks never guess it’s so easy.
Serve them hot from the cooker with burgers, sausages, hot dogs, or BBQ chicken. They taste great with smoky grilled food plus a fresh salad or slaw to cut the creaminess. Add corn, beans, or watermelon for a full cookout meal. Set the cooker to warm so guests grab seconds.
Creamy, tangy potatoes cooked slow with skins on for extra flavor—mix mayo, ranch seasoning, garlic, and salt for a rich side dish. Perfect for barbecues, it turns basic russets into tender bites everyone loves. Just dump in, cook, stir, and serve warm. Foolproof potluck winner with smoky meats and salads. (50 words)
Ingredients
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3 pounds russet potatoes, washed clean and chopped into big chunks (keep skins on)
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1 cup mayonnaise (a huge scoop)
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1 packet (1 ounce) dry ranch mix
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1 teaspoon garlic powder
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1 teaspoon kosher salt, more if needed
Creamy Cookout Potatoes Slow Cooker
Creamy Cookout Potatoes: Directions
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Rinse the potatoes in cool water and use your hands or a brush to clean off the dirt.
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Chop into big quarters (or smaller if huge) so pieces are about the same size to cook even.
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Put potato chunks in a 4- to 6-quart slow cooker, spread them flat.
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Drop 1 cup mayo in a big glob on top in the middle—no need to stir yet.
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Shake ranch mix over potatoes and mayo. Add garlic powder and salt.
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Use a big spoon to mix gently till potatoes have a light coat—no big dry spots. Mayo will smooth out later.
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Put lid on. Cook on HIGH 3-4 hours or LOW 6-7 hours till fork-tender. Don’t peek much to keep heat in.
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Stir well so mayo and spices make a creamy cover. Taste; add salt if you like.
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Set to WARM. Stir before serving so all scoops get creamy goodness. Dish right from cooker at your party.