Ham Potato Recipe

Prepare and cook potatoes

Scrub the russet potatoes and cut into 1- to 1.5-inch chunks (leave skins on for texture and flavor or peel if preferred). Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on chunk size.

Warm dairy and mash

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Reserve. When potatoes are done, drain thoroughly and return to the hot pot off the heat for 1 minute to let excess moisture evaporate. Mash with a potato masher (or ricer for very smooth texture). Gradually add the warm milk-butter mixture, then add sour cream, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Set mashed potatoes aside and keep warm.

Prepare ham and aromatics

Trim any large rind from the ham and cut into small dice (about 1/2 cm pieces). Finely dice the onion and mince the garlic cloves.

Sauté

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced ham and cook until edges begin to brown and ham is heated through, about 4–6 minutes. Stir in 1 tsp fresh thyme leaves. Remove from heat.

Fold ham into potatoes

Fold about two-thirds of the ham mixture into the mashed potatoes until evenly distributed, reserving a portion for topping. If mixture seems dry, add 1–2 tablespoons of milk.

Assemble and bake (optional)

Preheat the oven to 200°C (400°F) if you want a browned cheesy top. Spread the ham-studded mashed potatoes into an ovenproof baking dish (about 20x20 cm). Sprinkle the grated cheddar evenly on top, then the parmesan. Scatter the reserved ham mixture over the cheese and dust with 1/2 tsp paprika if using. Bake until cheese is bubbly and starting to brown, about 12–15 minutes. For extra color, finish under the broiler 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven and let rest 3–5 minutes. Sprinkle sliced green onions over the top for freshness. Serve hot as a hearty side or main; the ham-forward bites are the highlight.