Crunchy Potato Mounds

• 1/2 cup Dijon mustard
• 1/3 cup honey
• 2 tablespoons plus 1/2 cup mayonnaise, divided
• 3-1/2 cups crushed cornflakes
• 2 cups cold homemade mashed potatoes (without added milk and butter)
• 2 cups finely chopped fully cooked ham
• 1 cup shredded Swiss cheese
• 1/4 cup finely chopped onion
• 1/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon yellow mustard

1. In a small bowl, combine the Dijon mustard, honey and 2 tablespoons mayonnaise until smooth. Cover and refrigerate until serving.
2. Place cornflakes in a shallow bowl. In another bowl, combine the mashed potatoes, ham, cheese, onion, milk, egg, yellow mustard and remaining mayonnaise. Shape into 1-in. balls; roll in cornflakes.
3. Place in three greased 15x10x1-in. baking pans. Cover and refrigerate for at least 1 hour.
4. Bake at 350u0b0 for 30 minutes or until golden brown. Serve warm with mustard sauce.

dijon mustard, honey, mayonnaise, cornflakes, potatoes, fully cooked ham, swiss cheese, onion, milk, egg, yellow mustard

Taken from www.tasteofhome.com/recipes/crunchy-potato-mounds/ (may not work)