Slow Cooker Amish-Style Evaporated Milk Potatoes
This humble, four‑ingredient dish transforms simple baby potatoes into a velvety, rich side that feels like a hug in a bowl. Inspired by Amish farmhouse cooking, it relies on slow, gentle heat to let the potatoes’ natural starch thicken the evaporated milk into a silky sauce. Set it and forget it—then watch it disappear.
Yield: 6–8 servings
Prep time: 10 minutes
Cook time: 6–8 hours (LOW) or 3–4 hours (HIGH)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Baby potatoes (red or yellow) | 2 lbs | Scrubbed clean; leave whole if small, halve larger ones |
| Evaporated milk (full‑fat) | 1 (12 oz) can | |
| Unsalted butter | 4 tablespoons | Cut into pieces |
| Salt | 1 teaspoon | Plus more to taste |
| Optional garnish | Fresh parsley or chives, chopped |
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