Cooking with Ryan: Creamy ham and potatoes

This is the second week in a row with some creamy potato action. This was cooked to make for a creamier, thicker sauce, and seemed more like a potato salad. The sauce had cream of celery and mustard, as well as some binders, and it was cooked on the stovetop, which allowed the potatoes to get soft and mushy, which is actually pretty good. I topped it with cheese, chives and cherry tomatoes to give it a little color. Of course, the best part, as with any meal in which they make an appearance, were the crescent rolls, which I can't wrap to save my life; They are always just big wads of dough. I just don't have that delicate touch. You know, the one to make pastry in a can.