If you want to keep the potatoes warm for a while, don't put the lid back on the pot, because this'll keep too much moisture in the potatoes and make them all soggy. The best thing to do is put a flour sack over the pot and it will absorb some of the moisture and keep the potatoes warm until they are ready to be used.

        If creamed potatoes are on the menu, cool the potatoes a bit and peel them with a knife, Hot potatoes are very hard to hold and leave your hands all red and hot. Dice the potatoes into a large frying pan, add salt, pepper and diced onions. The more diced onions the better. Then get a quart of good Jersey milk that has just been brought from the stable and add this to the diced potato mixture. Simmer until heated through. If the cream gravy is too thin, make a flour paste, by adding just enough milk to a half cup of flour to make a thin paste. Too much liquid, right away, will leave you with lumpy paste. This really doesn't matter if you are adding the thickening to the potatoes, because it will blend right in with the lumpy potatoes.

        Serve the creamed potatoes with green beans or corn or peas, all fresh from your garden. Whether or not some kind of meat is served with the meal is often not as important as doing a good smooth job on the potatoes. The new potatoes and vegetables, from your garden will satisfy most hearty appetites.

        After a hardy meal, go take a short nap and then get up and finish your days work.