For a slightly lighter version, swap Greek yogurt for part or all of the sour cream; choose a full-fat style so the sauce stays thick and doesn’t separate. If you prefer a vegetarian dish, use condensed cream of mushroom or cream of celery soup instead of cream of chicken. For extra richness, stir in 2 to 3 tablespoons of softened cream cheese with the soup and sour cream before adding to the potatoes. You can also add texture by folding in 1 to 1 1/2 cups of cooked, crumbled bacon or diced ham during the last 30 minutes of cooking. If your crowd likes a little heat, use pepper jack cheese in place of some of the cheddar and add a pinch of cayenne to the ranch mixture. To keep the potatoes from overcooking at a long potluck, move the slow cooker to the WARM setting once they’re tender and give them a gentle stir every so often so the sauce stays creamy and the edges don’t scorch.
