Slow Cooker Creamy Baby Potatoes

• total time: 9 hours

Ingredients

2 lbs baby potatoes (red or yellow), washed

1 can (12 oz) evaporated milk

2 tablespoons butter

1 teaspoon garlic powder

1/2 teaspoon black pepper

Salt to taste

Directions

Place the baby potatoes in the slow cooker.

Add the butter over the potatoes.

Sprinkle garlic powder, black pepper, and salt evenly over the potatoes.

Pour the evaporated milk over everything.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the potatoes are tender.

Stir gently before serving to coat the potatoes in the creamy sauce.

Serving:

Serve warm as a comforting side dish with roasted chicken, beef, or grilled meats.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.