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Ingredients
- 2 1/2 lb. potatoes (8 medium), cut up
- 1 medium onion, thinly sliced
- 1 c. thinly sliced celery
- 2 tsp. salt
- dash of pepper
- 2 1/2 c. skimmed milk
- 1 Tbsp. cornstarch
Method
- In large saucepan over high heat, heat all ingredients but cornstarch to boiling.
- Reduce heat to low; cover and cook 10 minutes or until potatoes are tender.
- In cup, stir cornstarch with 2 tablespoons water until smooth; stir into potato mixture and cook, stirring constantly, until thickened and smooth.
- Makes 8 servings.
