1 1/2 lb. freshly dug potatoes
1 Tbsp. butter
salt and pepper to taste
water
1/2 c. milk
1/2 c. warm water
3 Tbsp. flour

Scrape or brush skin from new potatoes. Place in pot and add enough water to cover potatoes about halfway. Add butter, salt and pepper. Cook until tender. Add milk.

Make a paste of 1/2 cup warm water and flour, mix well to remove all lumps. Add to boiling potatoes slowly until as thick as desired. If more gravy is desired, add more milk and thickening.