Slow Cooker Amish Evaporated Milk Baby Potatoes are a comforting side dish that will warm your heart and delight your taste buds. This dish is creamy, flavorful, and incredibly easy to prepare. With the use of a slow cooker, you can set it and forget it, allowing the flavors to meld together beautifully while you go about your day.
Why Make This Recipe
This recipe is perfect for busy families or anyone looking to simplify meal prep. With just a handful of ingredients and minimal effort, you can create a rich and delicious side dish. The use of evaporated milk gives the potatoes a creamy texture that pairs wonderfully with any main course. Plus, it’s a dish that feels homey and satisfying—a true taste of comfort food.
How to Make Slow Cooker Amish Evaporated Milk Baby Potatoes
Ingredients:
- 2 1/2 pounds small baby potatoes, scrubbed and left whole (or halved if large)
- 1 (12-ounce) can evaporated milk
- 4 tablespoons unsalted butter, cut into small pieces
- 1 1/2 teaspoons kosher salt, plus more to taste
Directions:
- Rinse the baby potatoes under cool water and scrub off any dirt. Pat them dry with a clean kitchen towel.
- Leave the potatoes whole if they are bite-sized; if some are larger than 1 1/2 inches, cut those in half to ensure even cooking.
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Place the raw baby potatoes in an even layer in the slow cooker.
- Scatter the butter pieces evenly over the potatoes and sprinkle the kosher salt over the top.
- Slowly pour the can of evaporated milk over the raw potatoes.
- Cover the slow cooker and cook on LOW for 4 1/2 to 5 1/2 hours, or on HIGH for 2 1/2 to 3 hours until the potatoes are tender.
- Gently stir the mixture from the bottom and let the potatoes sit on the WARM setting for 10 to 15 minutes before serving.
- Serve hot, spooning plenty of the creamy sauce over each portion.
How to Serve Slow Cooker Amish Evaporated Milk Baby Potatoes
These creamy potatoes are a great side dish to serve with roasted meats, grilled chicken, or even a hearty vegetable dish. They can also be garnished with fresh herbs like parsley or chives for added flavor and color.
How to Store Slow Cooker Amish Evaporated Milk Baby Potatoes
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will keep for about 3 to 5 days. Reheat gently in the microwave or on the stove, adding a little water or milk if necessary to maintain creaminess.
Tips to Make Slow Cooker Amish Evaporated Milk Baby Potatoes
- Make sure to scrub the potatoes well before cooking to remove any dirt.
- You can adjust the amount of salt according to your taste.
- For extra flavor, consider adding garlic or herbs to the slow cooker along with the potatoes.
Variation
Feel free to customize this recipe by adding chopped vegetables like carrots or green beans to the slow cooker. You can also experiment with different spices or cheese for a unique twist on this comfort classic.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, you can use other small potatoes such as red or yellow waxy potatoes. Just make sure they are cut into even-sized pieces for uniform cooking.
2. What if I don’t have a slow cooker?
You can make this dish on the stove by simmering the potatoes in a covered pot with the evaporated milk and butter. Just be sure to keep an eye on them and stir occasionally.
3. Can I freeze the leftovers?
While you can freeze the potatoes, the texture may change after thawing. It’s best to enjoy them fresh or stored in the refrigerator for a few days.
Amish Evaporated Milk Baby Potatoes
Ingredients
Method
- Rinse the baby potatoes under cool water and scrub off any dirt. Pat them dry with a clean kitchen towel.
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Place the raw baby potatoes in an even layer in the slow cooker.
- Scatter the butter pieces evenly over the potatoes and sprinkle the kosher salt over the top.
- Slowly pour the can of evaporated milk over the raw potatoes.
- Cover the slow cooker and cook on LOW for 4 1/2 to 5 1/2 hours, or on HIGH for 2 1/2 to 3 hours until the potatoes are tender.
- Gently stir the mixture from the bottom and let the potatoes sit on the WARM setting for 10 to 15 minutes before serving.
- Serve hot, spooning plenty of the creamy sauce over each portion.
