This slow cooker recipe brings together the rustic flavors of traditional Amish cooking with modern convenience, effortlessly creating a creamy and rich potato dish that warms the soul.
Ingredients
Scale:
6 large russet potatoes, peeled and cubed
2 cups evaporated milk
1 cup chicken or vegetable broth
2 tablespoons butter
Chopped fresh parsley for garnish (optional)
Grated cheddar cheese (optional)
Crumbled bacon bits (optional)
Instructions
Prepare the Ingredients: Start by peeling and cubing the russet potatoes into even pieces. To prevent browning, place the cubed potatoes in a bowl of cold water until needed.
Layer the Potatoes: Place the cubed potatoes at the bottom of the slow cooker. If using a smaller slow cooker, you might need to layer them in two batches.
Add the Liquids: Pour in the evaporated milk and chicken or vegetable broth over the potatoes. Stir briefly to combine.
Add Butter: Slice the butter and place it evenly on top of the potatoes. Consider using a spatula to gently press the butter into the liquid for even melting.
Cook: Set your slow cooker to low and cook for 6-8 hours, or until the potatoes are tender and creamy. If in a hurry, cook on high for 3-4 hours.
Stir and Serve: Once cooked, gently stir the potatoes to ensure they are evenly coated with the creamy sauce. Serve hot, garnished with your choice of toppings.
