on LOW for 4 1/2 to 5 1/2 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid during the first couple of hours so the heat and steam stay consistent.
Once the potatoes are tender, gently stir from the bottom with a broad spoon, turning the potatoes over so they are coated in the thickened evaporated milk and butter sauce. Taste the sauce and add a pinch more salt if needed.
Let the potatoes sit on the WARM setting for 10 to 15 minutes before serving; this resting time allows the sauce to thicken slightly as the starch from the potatoes continues to mingle with the milk.
Serve the potatoes hot straight from the slow cooker, spooning plenty of the creamy sauce over each
