Place the potatoes, almond milk, chicken broth, and garlic in a slow cooker.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
When the potatoes are very tender, mash using a potato masher or fork directly in the bowl of the slow cooker to your desired consistency.
Stir in the plain greek yogurt, chives, parmesan, and sea salt. Cover and heat through for an additional 15-20 minutes.
Taste and adjust seasoning, if desired.
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