Peel and cut up 6 potatoes into small cubes and place in a large pot with water, bring to a boil over high heat.
Boil for 10-15 minutes (the timing will depend on the size of your potato cubes).
Drain water and put the potatoes in a large bowl or the bowl for your stand mixer.
Add the cream cheese, butter, ranch dressing mix and parsley to the bowl and mix until all potatoes are mashed and all ingredients are completely combined.
Spoon into a lightly greased 2.5, 3 or 4 quart slow cooker.
Cover and cook on low for 2-3 hours or high for 1-1.5 hours, stirring halfway through the cooking time.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.