This slow cooker 4-ingredient Amish-style evaporated milk potato dish is the kind of humble, comforting food that can make an ordinary weeknight feel a little more special. It draws inspiration from simple, thrifty farmhouse cooking: minimal ingredients, gentle cooking, and hearty flavors that work equally well as a substantial side dish or part of a simple family meal.

Here, evaporated milk is poured over raw baby potatoes right in the slow cooker, along with butter and salt. As the potatoes cook, they release some of their natural starch into the milk, helping create a creamy sauce that coats each bite.

The result is a warm, filling potato dish with very little active preparation. It is especially useful when the oven is already occupied or when you want a comforting side that can cook quietly while you prepare the rest of dinner.

Serve these creamy evaporated milk potatoes straight from the slow cooker alongside roast chicken, pan-seared pork chops, baked ham, or another simple protein. A crisp green salad or steamed green beans helps balance the richness, while crusty bread or warm dinner rolls can soak up any sauce left in the bowl.

If you would like to turn the potatoes into a more complete one-bowl supper, add sliced hard-boiled eggs, leftover shredded roast meat, or a small handful of fresh herbs just before serving.

Slow Cooker Amish-Style Evaporated Milk Baby Potatoes

Servings: 6

Ingredients

• 2 1/2 pounds small baby potatoes, scrubbed and left whole, or halved if large
• 1 can, 12 ounces, 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 running water and scrub away any visible dirt. Pat them dry with a clean kitchen towel.

Leave the potatoes whole if they are small and bite-sized. If some are larger than about 1 1/2 inches across, cut those potatoes in half so the pieces cook at roughly the same rate.

Lightly grease the inside of a 4- to 6-quart slow cooker with a small amount of butter or cooking spray. This can help reduce sticking and make cleanup easier.

Place the raw baby potatoes in the bottom of the slow cooker. They can sit in a mostly even layer with a little overlap if necessary.

Scatter the butter pieces evenly over the potatoes.

Sprinkle the kosher salt over the top so it seasons both the potatoes and the cooking liquid.

Slowly pour the evaporated milk over the potatoes, allowing it to flow into the spaces between them. The potatoes do not need to be completely submerged.

Cover the slow cooker and cook on LOW for approximately 4 1/2 to 5 1/2 hours, or on HIGH for approximately 2 1/2 to 3 hours, until the potatoes are tender when pierced with a fork.

Cooking times can vary depending on the slow cooker and the size of the potatoes, so begin checking near the lower end of the suggested time.

Avoid repeatedly lifting the lid during cooking, especially early on, because each opening allows heat and steam to escape.

Once the potatoes are fork-tender, one simple final step transforms the milk and butter at the bottom of the slow cooker into the creamy sauce that makes this dish so comforting.