Stewed Potatoes (not potato soup)
If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner’s childhood.

Ingredients

6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter
Instructions
Peel and cube the potatoes, put in a medium pot and fill with water until it’s about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked so they are just fork tender, not falling apart).
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired – it’s fine without the bacon grease). Season to taste.