Milk Gravy

When my hubby and I started dating I was introduced to milk gravy and mashed potatoes, a Sunday favorite in his home. Unfortunately, this is one of those recipes my MIL could not give me because, "you just make it until it looks right"...which isn't usually much help when trying to recreate a dish.
This is basically a white sauce, and thankfully my 7th grade home-ec class provided me with a basic recipe.
*4 TBSP. butter
*4 TBSP. flour
*1/4 tsp. salt
*1/4 tsp. pepper (I use more than this, but most don't eat as much pepper as we do)
*1/2 tsp. chicken bouillon
*2 c. milk (whole works best, but since we use 1% here, I usually add a few TBSP. cream)

In a saucepan, over low heat, melt butter. Whisk in flour and continue stirring until this forms a nice roux (gets thick and bubbly). Whisk in salt, pepper, and bouillon. Slowly whisk in milk and mix until smooth. Increase heat to med-high, stir constantly and the mix should thicken in a minute or so. The in-laws usually serve this with a Ritz chicken and she stirs in any remaining Ritz crumbs which is so tasty.