If you know, you know. I 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.

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.