This is an old, old recipe.

Appalachian New Taters and
Gravy

Cut up 8 small to medium yellow taters into bite-size pieces. Put in a lot and cover with water.

Add 1 stick of butter cut in pieces and 1 T. bacon grease. Season with black pepper to taste. Bring to a boil, then season generously with salt. Boil 20 to 30 minutes until tender. Do NOT drain.

In a jar with a tight fitting lid put 3 T. flour and I C. milk. Shake until
mixed and smooth. Pour into potatoes and water and gently mix and let it thicken.

When thickened, ladle into a bowl. Break some cornbread up over top of potatoes and gravy and enjoy.