Ingredients
- 1.5–2 lbs baby potatoes (Yukon gold or red), halved if large
- 1 cup evaporated milk
- 4 tbsp unsalted butter, cubed
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika (optional, for warmth)
- ½ tsp dried thyme or parsley (optional)
- ¼ cup grated Parmesan (optional, for extra richness)
- Fresh parsley or chives, chopped (for garnish)
🍲 Instructions
- Prep the potatoes
Wash and scrub well. Leave skins on for texture and flavor. Cut larger ones in half. - Layer in slow cooker
Add potatoes, garlic, butter, and seasonings. Toss lightly. - Add the creamy base
Pour the evaporated milk evenly over everything. - Cook low and slow
- Low: 6–7 hours
- High: 3–4 hours
Potatoes should be fork-tender.
- Finish creamy
Gently stir. If using Parmesan, add it now and let it melt into the sauce. - Optional thickening (if needed)
If the sauce is thinner than you like, mash a few potatoes directly in the pot or leave the lid off for the last 20–30 minutes. - Garnish & serve
Sprinkle fresh herbs on top and serve warm.
💡 Tips & Variations
- Extra richness: Stir in 2–3 tbsp cream cheese at the end.
- Herb-forward: Add rosemary or dill for a different flavor profile.
- Crispy finish (optional): Transfer cooked potatoes to a baking dish and broil for 5–7 minutes for golden edges.
- Add-ins: Bacon bits, sautéed onions, or mushrooms work beautifully.
🍽️ What it pairs with
Perfect alongside roasted chicken, meatloaf, or grilled steak—or even as a standalone comfort dish.