Potatoes. Never met one I didn’t like. In fact, we even had a mashed potato bar at our wedding reception. Yup, mashed potatoes with all the fixins served in margarita glasses. Best part of the meal, by far–at least for this spud-addict. And since I can’t get enough of them, especially when they’re mashed, you will find me sneaking an extra bowl of them after Thanksgiving dinner while others head for a second slice of pie. It’s a problem, I admit it.
But with this great recipe, have no fear! Extra mashed taters will not go to waste! In fact, no leftovers from any large meal that included mashed potatoes will be lost to the recesses of the back of the fridge ever again. One of the best parts of this recipe is that you toss everything in the crock pot, turn it on, and walk away. What you find in a few hours is a creamy, delicious, tummy-warming soup that fills you up and empties your leftovers in no time.
When I saw this recipe from Barefeet in the Kitchen, I knew I needed to make a batch immediately. And since I can never leave well enough alone, I started experimenting just a bit with what I had in my pantry. I love parsnips when mixed with potatoes, and of course if I can add garlic to anything, that’s a no brainer, too. The extra kicker was adding Greek yogurt instead of milk and butter as I mashed the potatoes. The result? I think it’s delish, but decide for yourself!
- 3 lbs. red skin potatoes skins left on; diced to 2" pieces
- 4 cloves garlic peeled and smashed
- 3 medium parsnips peeled and diced to 1# pieces
- 3/4 cup greek yogurt
- 2-3 cups low-fat milk you may need more depending on the amount of potatoes
- 3/4 cup ham diced
- to taste salt & pepper
- Dice potatoes to 2" pieces.
- Peel parsnips, and dice to 1" pieces. (note: the parsnips are more dense than the potatoes, which is why it's important to keep the pieces half the size of the potatoes)
- Place diced potatoes, parsnips, and smashed garlic in large pot; cover with water by 1"; boil until all contents are able to be pierced easily by a fork.
- Drain ingredients, and mash with hand mixer. Mix in Greek yogurt.
- Place potato mixture into crockpot insert . Add chopped ham.
- Pour milk over mixture, making sure to use enough milk to cover by an inch.
- Cook on low for 3 hours, or high for 1.5 hours. Stir ingredients and adjust moisture accordingly. Cook for additional 2 hours on low.
- Serve topped with fresh herbs, cracked black pepper, and crusty bread.
What hacks or twists would you add for a satisfying meal for the family (or just you!)? Share the ideas here so that we can all experiment together!
(Note: if you don't already have a hand mixer, check out the one I use--I love it and use it for more than just potatoes!)
My husband loves chowders! This is a soup he would really enjoy!
Chowders are underappreciated! They are so hearty and versatile that you can always find a twist in a recipe to suit anyone’s tastes. :o)
I love the inclusion of parsnips!! This looks fantastic – so thick and creamy.
Parsnips are my secret weapon in a lot of dishes that feature potatoes. They’re such a great accompaniment to the starch of the taters!
Love crockpot recipes. Interesting one. Will try this without the ham:-)
So many ways to vary this type of recipe per tastes or dietary restrictions. I hope you like it!
Need this! Anything I can throw into a slow cooker is perfection.
My crock pot gets so much action it has its own social calendar. LOL I use it ALL the time for yummy recipes like this one.
This is such an amazing comfort meal. Thanks for sharing!
“Comfort” is my crock pot’s middle name. :o)
A mashed potato bar at your wedding? That’s awesome! This recipe sounds so delicious and something my whole family would love
Yup, mashed potato bar. Best. Wedding. Food. Ever. :o)