Slow Cooker Creamy Baby Potatoes

Slow Cooker Creamy Baby Potatoes is a simple, comforting side dish made with tender baby potatoes slowly cooked in a rich, creamy sauce. With just a few pantry staples, this recipe transforms everyday ingredients into a flavorful and satisfying dish perfect for family dinners.

The slow cooker allows the potatoes to absorb the creamy sauce while becoming perfectly soft and buttery.

Recipe Information

• Prep Time: 5 minutes
• Cook Time: 4 hours
• Total Time: About 4 hours
• Servings: 4–6

Ingredients

• 2 pounds baby potatoes (red or gold), washed
• 1 can (12 oz) evaporated milk
• 2 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional additions:

• ½ cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the Potatoes
   Wash the baby potatoes thoroughly. If they are large, cut them in half; otherwise leave them whole.
   Place the potatoes into the slow cooker.
2. Add the Ingredients
   Pour the evaporated milk evenly over the potatoes.
   Add butter, garlic powder, salt, and black pepper.
3. Cook
   Cover and cook on:
   • LOW: 4–5 hours
   • HIGH: 2–3 hours

   Until the potatoes are tender when pierced with a fork.

4. Finish the Dish
   Stir gently to coat the potatoes in the creamy sauce.
   If desired, sprinkle shredded cheddar cheese over the top and allow it to melt for about 5 minutes before serving.
5. Garnish and Serve
   Top with chopped parsley for extra flavor and color.
   Serve warm.

Serving Suggestions

• Roast chicken
• Grilled steak
• Baked salmon
• Meatloaf
• Roasted vegetables

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheating: Reheat in the microwave or stovetop, adding a splash of milk if needed.