Hearth and Home

6 med potatoes, peeled, & cubed to 1/2 inches
3 tablespoons buter
1/4 cup flour
1 teasoon salt
1/4 teaspoon pepper
2 cups milk
paprika
parsley
creole seasoning

Bring to a boil the potatoes, reduce heat, cover and cook for 15-20 mins. Melt butter in saucepan. Stir in flour, salt, & pepper until smooth. Gradually add milk. Then bring mixture to a boil stirring for 2 mins or until thick.
Drain potatoes & place in serving dish. Pour sauce over potatoes & toss gently. Sprinkle paprika, creole seasoning, and parsley on top of potatoes.

Potatoes, take rank for universal use, profit and easy acquirement. The smooth skin, known by the name of Howe's Potatoe, is the most mealy and richest flavor'd; the yellow rusticoat next best; the red, and red rusticoat are tolerable; and the yellow Spanish have their value - those cultivated from imported seed on sandy or dry loomy lands, are best for table use; though the red or either will produce more in rich, loomy, highly manured garden grounds; new lands and a sandy soil, afford the richest flavor'd; and most mealy Potatoe much depends on the ground on which they grow - more on the species of Potatoes planted - and still more from foreign seeds - and each may be known by attention to connoisseurs; for a good Potatoe comes up in many branches of cookery, as herein after prescribed.---All Potatoes should be dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removed from the cellar to a dry loft, and spread thin, and frequently stirred and dried, or they will grow and be thereby injured for cookery.
A roast Potatoe is brought on with roast Beef, a Stake, a Chop, or Fricassee; good boiled with a boiled dish; make an excellent stuffing for a turkey, water or wild fowl; make a good pie, and a good starch for many uses. All potatoes run out or depreciate in America; a fresh importation of the Spanish might restore them to table use.
It would swell this treatise too much to say every thing that is useful to prepare a good table, but I may be pardoned by observing, that the Irish have preserved a genuine mealy rich Potatoe, for a century, which takes rank of any known in any other kingdom; and I have heard that they renew their seed by planting and cultivating the Seed Ball, which grows on the vine. The manner of their managing it to keep up the excellency of that root, would better suit a treatise on agriculture and gardening than this - and be inserted in a book which would be read by the farmer, instead of his amiable daughter. If no one treats on the subject, it may appear in the next edition.

AKA Red Flannel Hash

1/2 package sliced bacon
2 or 3 medium/large potatoes sliced
2 cans beets, drained and chopped
1 small onion chopped
salt and pepper to taste

Boil potatoes till soft. Drain and then set aside. Fry bacon till done. Set off onto paper to drain. Pour off grease into a cup, reserving about 2 tablespoons in the frying pan. Add the onion and saute. Then add potatoes and chopped beets. (I take the can and use it to chop the beets once in the frying pan). Add back the bacon and fry until all is mixed in well together. You may need to add more grease, thus use it from what you drained off into the cup.
Note: This recipe was given to me by my grandmother, though she used hamburger. I recall my mom making it with bacon, but you can use corned beef or hamburger for this recipe.