Pour evaporated milk over raw baby potatoes, together with 2 pantry staples, into slow cooker for a hearty family supper that disappears faster than anything else

This slow cooker 4-ingredient Amish-style evaporated milk potato dish is the kind of humble, comforting food that makes a weeknight feel special. It’s inspired by the simple, thrifty cooking traditions found in Amish farm kitchens: minimal ingredients, long gentle cooking, and a focus on hearty, stick-to-your-ribs sides that can double as a main. Here, you pour evaporated milk over raw baby potatoes right in the slow cooker, add just two pantry staples—salt and butter—and let time do the rest. The starch from the potatoes mingles with the milk to create a rich, velvety sauce that clings to every bite, making this a family supper that tends to disappear faster than anything else on the table.

Serve these creamy Amish-style evaporated milk potatoes straight from the slow cooker alongside simple proteins like roast chicken, pan-seared pork chops, or baked ham. A crisp green salad or steamed green beans will balance the richness nicely, and a loaf of crusty bread or warm dinner rolls is perfect for soaking up the extra sauce. If you’d like to turn this into a one-bowl supper, top each serving with sliced hard-boiled eggs or a scoop of leftover shredded roast meat and a sprinkle of fresh herbs.

Servings: 6

2 1/2 pounds small baby potatoes, scrubbed and left whole (or halved if large)