Page 157 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

New Potatoes in Butter-Cream Gravy

Submitted By Jerry Henderson Maness

Ingredients:

1 (5 lb) bag red or white new potatoes, scrubbed
(keep the peels on)
6 to 8 Tbsp butter (don't use margarine)
2 to 3 Tbsp flour
1 (12 oz) can evaporated milk
1 cup whole milk
salt and pepper

Cook potatoes in a deep pot of water, then set
aside in a big bowl. Save 1½ cups of the potatoes
cooking water for later. Make gravy by melting the
butter in a pot, stirring in some flour, a little at a
time, and cooking for 3 to 4 minutes on low heat.
Slowly add in evaporated milk and whole milk and
some of the potato water that was set aside. Stir
the mixture quickly to keep lumps from forming, and
continue cooking until the mixture starts to thicken
up. Mash a couple of the cooked potatoes and add
them into the gravy. Add salt and pepper the way
you like it. Cut the rest of the potatoes into
quarters and add them to the gravy.

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