Lightly spray your slow cooker insert with coconut oil spray. Add the chopped potatoes and smashed garlic cloves.
Pour in 2 cups of almond milk, sprinkle with sea salt, and add freshly cracked black pepper to taste. Stir lightly to combine.
Cover and cook on High for 4-5 hours until the potatoes are completely fork-tender. Switch the cooker to Warm.
Remove the garlic cloves if desired (for a less garlicky flavor). Sprinkle garlic powder and onion powder over the potatoes.
Mash the potatoes directly in the slow cooker using a potato masher or handheld mixer until you achieve your preferred consistency.
In a small saucepan, heat the remaining ½ cup almond milk, coconut milk, and ghee (or vegan butter) over medium heat until warm.
Gradually add the warm liquid to the mashed potatoes, ¼ cup at a time, stirring after each addition until fully absorbed. Potatoes will look liquidy at first but will thicken beautifully.
Season with additional salt to taste, garnish with parsley if desired, and serve warm.
