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If using russet or baking potatoes, peel the potatoes. Cut the potatoes into ¾-inch pieces.
In a 6qt slow cooker, add potatoes, ham, onion, carrot, ham, parsley, thyme and salt and pepper. Pour the broth overtop.
Cook on low for 7 hours or high for 3 hours or until the potatoes are tender.
Transfer 2 to 3 cups of the potatoes and carrots to a bowl. Mash them and return the mashed mixture to the slow cooker.
Add the milk and sour cream. Stir and cook for an additional 15 minutes. Season with additional salt and pepper if desired.