Creamed Ham & Potatoes

1. 1

   Place potatoes and onion in a large pot with enough water to cover by an inch. Cover and bring to a boil over high heat. Remove cover, reduce heat to med-high and cook an additional 15 minutes or until potatoes are easily pierced with a paring knife. Drain well.

2. 2

   Meanwhile, melt butter in a saucepan over medium heat.

3. 3

   Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth.

4. 4

   Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently.

5. 5

   Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*.

6. 6

   Combine drained potatoes, sauce, and ham in the large pot by stirring with a heavy spoon. This will break down some of the potatoes and the released starches will finish binding up the sauce.

7. 7

   Add remaining salt and pepper, more to taste if needed, and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.