Ultra Creamy Ham Potatoes Recipes

CREAMY HAM & POTATOES

Steps:

• In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

ULTIMATE CREAMY SCALLOPED POTATOES & HAM

Steps:

• 1. Preheat oven to 350. Wash potatoes but don't slice them until ready to bake.
• 2. Melt butter & get that nice & bubbly & golden. Then, add flour to make a roux. Once nice & bubbly, slowly add milk. Add about a tablespoon of salt. (Note: I like to add some peppercorns to this, but you can just add some ground black pepper instead). Cook over medium heat, stirring constantly, about 20 minutes. Add the mustard (you may use ground, if you prefer). Whisk (or stir) well. This will be your "sauce" for the potatoes. If you desire, add a can of cream soup now.
• 3. While cooking milk mix, saute ham cubes & onion diced in about 1 tablespoon of butter. Drain well.
• 4. Slice potatoes & lay in casserole or baking pan. Mix in ham & onions, then pour your sauce over top.
• 5. Stir to mix well. Bake for one hour with lid on; 30 mins with lid off. If adding cheese, I add the last 15 minutes on top to melt. Sprinkle w/ paprika & let sit about 10 mins before digging in. YUMMY!

CREAMY HAM AND POTATOES

Steps:

• In a 3-qt. slow cooker, layer potatoes, onions and ham. , In a large saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.

CREAMED HAM & POTATOES

Steps:

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

ULTRA CREAMY HAM & POTATOES

Steps:

• 1. In a slow cooker, layer the potatoes, onions, and ham. In a saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth.
• 2. In a bowl, combine the soup and half and half; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the ham.
• 3. Cover and cook on LOW for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.

ULTRA CREAMY MASHED POTATOES

Steps:

• Place potatoes and broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
• Drain the potatoes, reserving the broth.
• Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

ULTRA CREAMY MASHED POTATOES

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
• Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.
• Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes. Makes 5 servings.