2 c. diced potatoes
1/4 c. shredded carrots
1 tbsp. butter
1/4 c. chopped fine celery
2 tbsp. chopped onion
1/2 tsp. dill weed
1 c. boiling water
1/2 tsp. salt
2 c. skimmed milk
1 tbsp. flour
1 tbsp. water
Paprika for garnish

Add vegetables and dill weed to boiling salted water. Cover and boil gently until vegetables are tender (about 15 minutes). Stir to break up potatoes, add milk and butter. Heat to simmer. Mix flour and 1 tablespoon water until smooth, add slowly to mixture. Stir constantly. Sprinkle with paprika.