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–+ servings

Slow Cooker Amish Evaporated Milk Baby Potatoes

Tender baby potatoes are slow cooked in a creamy evaporated milk sauce with butter and simple seasoning. This Amish-inspired side dish is rich, comforting, and perfect with roasted meats, chicken, pork, or holiday meals.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Comfort Food, Family Favorites, Holiday Side, Side Dish, Slow Cooker
Cuisine American
Servings 6
Calories 275 kcal

Ingredients
  

  • 2 lb baby potatoes halved
  • 1 can evaporated milk 12 oz
  • 1/2 cup butter sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions
 

  • Lightly grease the inside of a 4-quart or 6-quart slow cooker.
  • Add the halved baby potatoes to the slow cooker.
  • Pour the evaporated milk over the potatoes.
  • Add the sliced butter, salt, black pepper, and garlic powder.
  • Stir gently to coat the potatoes in the creamy mixture.
  • Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the potatoes are tender.
  • Stir gently before serving warm, spooning the creamy sauce over the potatoes.

Notes

Add shredded cheddar during the last 15 minutes for a cheesy version. Fresh parsley adds color and freshness before serving.

Nutrition

Calories: 275kcal
Keyword amish potatoes, baby potatoes, creamy potatoes, evaporated milk, slow cooker
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