Crunchy Potato Mounds

Ingredients

½ cup spicy mustard

1/3 cup honey

2 Tablespoons plus ½ cup mayonnaise, divided

3 ½ cup crushed cornflakes

2 cups cold homemade mashed potatoes (without added milk and butter)

2 cups finely chopped and fully cooked ham

1 cup shredded cheese (Swiss or cheddar)

1 teaspoon onion salt or onion powder

14 cup whole milk

1 large egg, beaten

1 teaspoon yellow mustard

Instructions

Combine spicy mustard, honey and 2 Tablespoons mayonnaise in small bowl and whisk until smooth.  Cover and refrigerate until ready to serve.

Place cornflakes in large Ziplock bag, making sure to get all the air out.  Crush with a rolling pin until fine crumbs. In a large mixing bowl, combine the mashed potatoes, ham, cheese, onion salt, milk, egg, yellow mustard and remaining mayonnaise.  Stir together good.  Shape into 1 inch balls; roll in cornflake crumbs.  Place in 3 large parchment lined baking sheets (if no parchment, grease baking sheet).  Cover and refrigerate for at least an hour.  Remove from refrigerator and bake in 350 degree pre-heated oven for 30 minutes.  Serve warm with mustard sauce.  Makes about 5 dozen.  Sauce makes about 1 cup.