2Boil potatoes on high for 5 minutes or until they just start to break but they are still crisp. Drain.
3Add cream cheese, velveeta, butter, milk, and spinach to a medium sized pot and melt together on medium heat. Do not boil. As soon as all are melted and combined, remove from heat. Stir in salsa and sour cream.
4Combine ham chunks, potatoes, and cream spinach mixture in a covered baking dish. Bake in oven 20-25 minutes.
5Remove from oven and let stand covered until it stops bubbling, about 5 minutes. Uncover, let cool, and serve.
6Top with additional fresh spinach, sour cream, and salsa if desired.
(Please note that I used real salted butter and whole milk, if you use another the quality of this dish may not be the same.)