2 1/2 c. diced peeled 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 until tender in 2 cups water. While cooking, add salt, pepper, onion and celery salts. Drain. Add milk and remaining 2 cups water to the drained, seasoned potato 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 minutes more. Serve hot. Serves 6-8.