My great-grandmother's secret to the creamiest potatoes without any cream. This 4-ingredient recipe fed her family for almost nothing.

This is my slow cooker version of my great-grandmother’s “poor man’s potatoes” – the creamiest potatoes you’ll ever make without a drop of cream. She raised a big family in the Midwest on almost nothing, so recipes like this were her secret weapon: a bag of potatoes, a can of evaporated milk, a little fat, and salt. Hours in a slow cooker turn those simple ingredients into silky, pale-golden potato chunks swimming in a thick, velvety sauce with lightly caramelized edges. It’s budget-friendly, uses just four ingredients, and is the kind of comfort food you can toss together on a busy workday and let it quietly take care of itself.

Serve these creamy slow cooker potatoes as a cozy side with roasted chicken, meatloaf, or simple pan-seared pork chops. They’re also great with steamed green beans, peas, or a crisp salad to balance the richness. For a meatless night, pile them into a bowl with a fried or soft-boiled egg on top and some crusty bread to swipe through the sauce. Leftovers reheat well next to breakfast eggs or tucked into a tortilla for an easy potato-and-egg wrap.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking and encourage those light caramelized edges.

Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly. Rinse briefly under cool water and drain well to remove excess surface starch without washing them completely clean.

Add the potato chunks to the slow cooker and sprinkle the salt evenly over the top.

Pour the can of evaporated milk over the potatoes. Gently stir to coat the potatoes, trying not to break them up.

Dot the top of the potatoes with the pieces of butter, spacing them out so they melt down into the sauce as everything cooks.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork and the edges look lightly golden and caramelized.

Once the potatoes are tender, gently stir from the edges inward. Some of the potatoes will break down into the evaporated milk and butter, turning it into a thick, velvety sauce that coats the remaining chunks. If the mixture looks too thin, leave the lid off and cook on HIGH for another 15 to 20 minutes, stirring once or twice, until it thickens.

Taste and add a pinch more salt if needed. Let the potatoes sit for 5 to 10 minutes on the WARM setting or with the heat off; the sauce will continue to thicken slightly as it stands.

Serve the potatoes straight from the slow cooker while hot, making sure to spoon plenty of the creamy sauce over each portion.

To stretch this even further like my great-grandmother did, you can add up to 1 extra pound of potatoes and a splash more evaporated milk, then increase the salt slightly. For a richer flavor without changing the ingredient list, brown the butter first on the stovetop until it smells nutty, then pour it over the potatoes before cooking. If you prefer a smoother texture, lightly mash some of the potatoes right in the slow cooker at the end of the cooking time to make an almost mashed-potato-style dish with chunks. You can also switch up the type of potatoes: russets break down more and make a thicker sauce, while Yukon Golds hold their shape better and give a naturally buttery taste. If you want a little browned top, transfer the finished potatoes to an oven-safe dish and broil for 3 to 5 minutes until the edges caramelize further. Food safety tips: Keep the potatoes and evaporated milk refrigerated until you’re ready to assemble the slow cooker. Do not leave the cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly until steaming hot, and use within 3 to 4 days. If reheating in the slow cooker, bring them to a simmer on HIGH before turning down to WARM to avoid keeping them at unsafe lukewarm temperatures for too long.