New Potatoes and Gravy

I had never had this recipe until the other day when Dean asked me to make something his Granny Florie used to make, new potatoes with gravy.  I searched and searched and found this recipe from Mark Sohn.  It was easy to make and he said tasted just like Granny's, which made me smile. :)  These are so good with other "country" foods like meatloaf, green beans and corn bread.

Ingredients:
3 pounds new potatoes, cut into 1-inch pieces
Water to cover the potatoes
2 teaspoons salt
2/3 cup flour
2/3 cup milk
1/2 stick butter
1 teaspoon pepper
1 teaspoon salt

Directions:
1. Prepare the potatoes for boiling. Place them in a saucepan and add water until the potatoes are covered. Add the salt. Bring to a boil, reduce the heat, and simmer the potatoes about 20 minutes, or until they are fork tender.
2. As the potatoes simmer, pour the flour into a medium-size mixing bowl. Slowly starting in the center, use a whisk to pour and mix in the milk. Do not pour the milk in all at once. At first, with a small amount of milk, the flour will ball up, get sticky, and then, as you slowly add additional milk, it will soften. Finally, it will be about the thickness of pancake batter. This is a cold roux. Now pour about half of the water from the potatoes into the cold roux and whisk.
3. With the potatoes still simmering, add the butter, salt and pepper, and then slowly pour the roux into the pot. Add just enough of the roux to thicken the water to the consistency of gravy. If the gravy is too thin, add more roux; if it gets too thick, add milk or water.