Slow Cooker Amish Evaporated Milk Baby Potatoes Directions:
Rinse the baby potatoes under cool water and scrub off any dirt. Pat them dry with a clean kitchen towel. Leave them whole if they are bite-sized; cut any potatoes larger than 1 1/2 inches in half.
Lightly grease the inside of a 4- to 6-quart slow cooker with a small dab of butter or cooking spray.
Place the raw baby potatoes in an even layer in the bottom of the slow cooker.
Scatter the butter pieces evenly over the potatoes.
Sprinkle the kosher salt evenly over the top.
Slowly pour the evaporated milk over the potatoes, letting it drizzle down between the potatoes.
Cover and cook on LOW for 4 hours 30 minutes to 5 hours 30 minutes, or on HIGH for 2 hours 30 minutes to 3 hours, until the potatoes are very tender when pierced with a fork.
Do not lift the lid during the first 2 hours of cooking.
Once the potatoes are tender, gently stir from the bottom with a broad spoon until the potatoes are coated in the thickened milk and butter sauce.
Taste the sauce and add a pinch more salt if needed.
Set the slow cooker to WARM and let the potatoes rest for 15 minutes before serving.
Serve hot from the slow cooker with the creamy sauce spooned over each portion.
WW Points Calculation
Small baby potatoes, 2 1/2 pounds, 8 servings: 0.00 points
Nestlé Carnation Evaporated Milk, 12 ounces, 8 servings: 16.00 points
Land O Lakes Unsalted Butter, 4 tablespoons, 8 servings: 20.00 points
Diamond Crystal Kosher Salt, 1 1/2 teaspoons: 0.00 points
Points Information:
Total Points: 36.00
Servings: 8 servings, about 5 ounces potatoes with sauce per serving
Points per serving: 4.50
Nutrition Information
Calories: 207
Fat: 9g
Protein: 6g
Carbohydrates: 28g
Sugar: 6g
Sodium: 485mg
I'm waiting for your comments! Enjoy!
