NEW POTATOES AND GRAVY
cook potatoes in tall stock pot of water,
strain potatoes from water when fork tender , reserving 1 1/2 cup or more of potato water (always leave more in case you add too much flour and need more to thin it with)
Then make your gravy starting out the usual way like always.. take a little butter and a little bit of oil (some use bacon grease), stir in about 3 heaping tbsp of self rising flour..
using wooden spoon stir it Will start to brown, keep browning till you get a nice nutty smell.. not a burned smell..
then start adding slowly a can of evaporated milk , then start adding in potato water ,
stir the mix quickly to keep lumps from forming and continue cooking until the mix starts to thicken up (I always start out on gravy with med-high to medium heat and end up low to simmering)
mash up a couple of the cooked potatos and add them to the gravy, add salt and pepper WELL to taste cut the rest of potatoes into quarters and add them to gravy.
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