Dice cold potatoes. Melt in a skillet or saucepan 2 tbsp butter or fortified margerine for every cup of potatoes. Add the potatoes, tossing them about in the butter. A fork is excellent to use. Sprinkle the potatoes with all-purpose enriched flour using 1 tbsp flour for each cp of potatoes. Season with salt and pepper. Add 1/2 cup milk for each cup of potatoes. Bring to quick boil and cook about 5 minutes.