2 1/2 c. diced potatoes
4 c. water
1 tbsp. salt
1/4 tsp. pepper
1/4 tsp. onion salt
1/4 tsp. celery salt
4 c. milk
2 tbsp. butter
3/4 c. flour

Cook potatoes in 2 cups water. While cooking, add salt, pepper, onion, and celery salt. Drain and save. Add milk and remaining 2 cups water to the drained, seasoned pot of water. Heat to boiling, simmer. While liquid simmers, cut butter into flour until mixture looks like crumbs. Brown these in small heavy skillet, stirring constantly. Stir browned crumbs into hot liquid, cook about 5 minutes, stirring. Add potatoes and heat about 5 more minutes. Serve hot. Serves 6-8.