Creamy Ranch Potatoes with Ham in the Slow Cooker

Winter Vegetables

This is a dish my family requests over and over again. You won't mind if your family requests it often either, because it's so easy to make.

Ingredients:
3 pounds of small red potatoes, quartered (Russet potatoes are fine, too.)
8 ounces of sour cream (Low fat or whole fat, your preference.)
1 package of buttermilk ranch dressing mix
2 cups of milk
2 cups of cut up ham (This is a great dish for using leftover ham.)
Frozen winter vegetables
¼ cup chopped fresh parsley
Grated cheddar cheese for topping (optional)

Preparation:
Spray the slow cooker with cooking spray.
Mix the sour cream, dressing mix, and milk.
Stir in the potatoes.
Place in the slow cooker and cook on low heat 8 hours or high heat 4 hours.
Turn off the heat and use a potato masher to gently smash the potatoes.

Just before serving, cook the vegetables according to the package directions, adding ½ of the chopped parsley to the vegetables.
Serve the Creamy Ranch Potatoes with the vegetables on the side.
Sprinkle cheese and parsley over the potatoes.