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Place the potatoes and water in a saucepan; bring the water to a boil over medium-high heat. Cover and cook the potatoes until tender, then drain them and set them aside.
In the same pan, saute the onion in the butter until tender (the chopped onion bits will usually turn translucent). Stir the flour into the butter and onions until you no longer see dry white clumps. Gradually stir in the milk. Bring it to a boil, then cook and stir for two minutes or until the mixture is thickened.
Reduce the heat, then add the potatoes, salt, celery salt and pepper. Cook for two to three minutes or until heated through. Sprinkle with parsley and paprika before serving.