1. Wash potatoes (and peel if desired). Cut into 2 inch pieces, I quartered the small ones and chopped the others into 6ths.
2. Spray the inside of your slow cooker and dump in potatoes. Cook on high for 3-3.5 hours. (If you half the recipe it will only take 2-3 hours.)
3. Once potatoes are soft dump into a standing mixer or large mixing bowl if you're using a hand mixer and add salt, Earth Balance, sour cream, heavy cream, pepper and garlic. Whip until you reach your desired consistency. You can also add parmesan cheese!
Russet Potatoes don't do all that well in a slow cooker, so stick with red for this recipe!