Total Time
30mins
Prep 10 mins
Cook 20 mins

My family has made this for generations. It's great for a tight budget because potatoes are cheap and you don't need much ham [although more never hurts = )]. We always serve this with peas - sometimes on the side, sometimes all mixed together.

Ingredients Nutrition

Directions

  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. Meanwhile, melt butter in a saucepan over medium heat.
  3. Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth.
  4. Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently.
  5. Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*.
  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. Add remaining salt and pepper, more to taste if needed, and heat through.
Most Helpful

4 5

This is exactly what I was looking for. I had leftover potatoes on their last leg and leftover ham from Christmas. The tight budget was part of the equation too.
I followed the recipe exactly, using probably 2 Tbsp of spicy brown mustard. I also added a couple of tablespoons of heavy cream that needed to be used up. True comfort food and it got a "yum" from my husband. Thank you for the recipe.