My Tater Gravy

• total time: 17 minutes

Ingredients

Potatoes (enough for the number of people you’re feeding)

Water (just enough to cover potatoes)

Salt and pepper, to taste

1 heaping tablespoon vegetable shortening

1 cup milk

3 heaping spoonfuls self-rising flour

Directions

Peel and cut the potatoes. If they’re large, cut them into quarters. If they’re smaller, cut them in half vertically.

Place potatoes in a pot and cover with water just over the top of the potatoes. Do not drain this water—it will become your gravy base.

Add salt and pepper to taste, but keep in mind the water stays in, so don’t over-season.

Add the vegetable shortening to the pot.

Turn the stove on high until the potatoes begin to boil. Let them cook for about 10–15 minutes.

Once they’ve cooked a bit, turn the heat up more to get a harder boil.

In a shaker cup or regular cup, mix 1 cup of milk with 3 heaping spoonfuls of self-rising flour. Shake or stir well until completely smooth—no lumps.

Slowly pour the flour-milk mixture into the pot while stirring gently. Make sure your potatoes are tender at this point.

Continue to stir lightly and let the mixture boil for about 5 minutes, or until the gravy thickens.

Serve hot—perfect with cornbread!

Y’all Hungry?