This Amish Evaporated Milk Potatoes recipe is a cherished one-pot side from Pennsylvania Dutch kitchens tender potato slices simmered in a rich, velvety sauce made with evaporated milk, butter, and a touch of seasoning. With just 4 simple ingredients, it’s luxuriously creamy without a drop of cream, and it cooks hands-off in the slow cooker.
Perfect for holidays, potlucks, or any time you want mashed-potato comfort without the mashing.
Why You’ll Love This Recipe
🥔 Only 4 ingredients pantry staples!
⏱️ 10 minutes prep, then walk away
💛 One slow cooker = easy cleanup
💸 Costs under $7 feeds 6–8 generously
🌾 Naturally nut-free & gluten-free
Ingredients You’ll Need
(6-quart slow cooker)
3 lbs (1.4 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛-inch thick)
1 (12 oz) can evaporated milk
½ cup (1 stick) unsalted butter, cubed
1 tsp salt (or to taste)
Optional: Pinch of white pepper or ½ tsp onion powder
Pro Tips:
Slice potatoes evenly a mandoline helps! Uneven slices cook inconsistently.
Do not drain or rinse after slicing starch helps thicken the sauce.
Use full-fat evaporated milk not sweetened condensed milk (that’s for desserts!).
Step-by-Step Instructions (Creamy, Tender, Foolproof)
1. Layer in Slow Cooker
Place raw potato slices directly into the slow cooker.
Sprinkle with salt (and optional seasonings).
2. Add Liquid & Butter
Pour evaporated milk evenly over potatoes.
Dot the top with cubed butter do not stir.
3. Cook Low & Slow
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