Creamed Ham & Potatoes

Directions

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.