1 (3 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/4 c. butter, softened
1 envelope dry Ranch salad dressing mix
2 tsp. dried parsley flakes
6 c. warm mashed potatoes (fresh, not instant), prepared without milk or butter

Combine in a bowl the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a slow cooker. Cover and cook on low for 2 to 4 hours. Note: The water drained from the potatoes can be used to make a thinner mashed potato, if desired.