6 med. potatoes
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1/3 c. thick milk (mix with powdered milk)
Dash of pepper
1/2 c. finely chopped celery
1/3 c. chopped onion
1/4 c. chopped pimento
1 1/2 c. grated Velveeta cheese
1/2 c. butter, melted
8 oz. sour cream
1/4 tsp. salt

Boil potatoes until almost tender, 15 minutes. Drain and let cool.

Melt 1/4 cup butter in saucepan. Stir in flour. Slowly add chicken broth and cook, stirring constantly until mixture thickens and is bubbly. Stir in cream, 1/4 teaspoon salt and pepper. Remove from heat; cover and let cool.

Peel and grate potatoes. Combine with celery, onion, pimento, cheese, melted butter, and remaining salt. Stir in sour cream, then fold sauce into grated potatoes. Turn into 9 x 13 x 2 inch baking dish. Bake at 325 degrees for 1 hour.