Slow Cooker Amish Evaporated Milk Baby Potatoes

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.

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

DIRECTIONS:

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.