Slow Cooker Amish Evaporated Milk Baby Potatoes: Creamy, Tender, and Irresistible
Step 6: Cook
Cover the slow cooker with the lid and cook on:
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LOW for 4½ to 5½ hours, or
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HIGH for 2½ to 3 hours
Cook until the potatoes are very tender when pierced with a fork. Avoid lifting the lid during the first couple of hours so the heat and steam stay consistent.
Step 7: Stir and Season
Once the potatoes are tender, gently stir from the bottom with a broad spoon, turning the potatoes over so they are coated in the thickened evaporated milk and butter sauce. Taste the sauce and add a pinch more salt if needed.
Step 8: Rest Before Serving
Let the potatoes sit on the WARM setting for 10 to 15 minutes before serving; this resting time allows the sauce to thicken slightly as the starch from the potatoes continues to mingle with the milk.
Step 9: Serve
Serve the potatoes hot straight from the slow cooker, spooning plenty of the creamy sauce over each portion.
