These Slow Cooker Amish Evaporated Milk Baby Potatoes are the perfect example of simple, honest cooking. With just four ingredients and a slow cooker, you can create a side dish that’s incredibly creamy, tender, and full of flavor. The evaporated milk reduces slightly as it cooks, creating a rich, velvety sauce that coats each potato perfectly. It’s the kind of dish that disappears fast at potlucks and family dinners.
Why This Recipe Works
This recipe succeeds because it lets simple ingredients shine. The baby potatoes stay whole and become perfectly tender, with their thin skins adding texture. The evaporated milkreduces and thickens as it cooks, creating a rich, creamy sauce without any added thickeners. The butter adds richness and helps create that silky texture. And the salt enhances all the flavors beautifully.
The Complete Recipe: Slow Cooker Amish Evaporated Milk Baby Potatoes
Prep Time: 10 minutes | Cook Time:4½-5½ hours on LOW or 2½-3 hours on HIGH | Total Time: 4½-5½ hours | Servings: 6
Ingredients
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2½ pounds small baby potatoes, scrubbed and left whole (or halved if large)
Recipe book -
1 (12-ounce) can evaporated milk
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4 tablespoons unsalted butter, cut into small pieces
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1½ teaspoons kosher salt, plus more to taste
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