Place chopped potatoes and 1 teaspoon of salt into your largest pot and add enough water to cover the potatoes by an inch.
Bring to a boil, then cook on low-medium heat until potatoes are fork-tender, about 15 minutes. (Better to overcook than to undercook in this case!)
Add corn kernels and let cook for another 2-3 minutes.
Remove from heat and drain potatoes and corn.
Add potatoes back to the warm pot and immediately add diced jalapeno, almondmilk, vegan butter, and the other teaspoon of salt. Stir with a wooden spoon so the warm potatoes melt the butter.
Using a masher, large fork, or immersion blender (on low), mash or blend mixture until it reaches the desired consistency. (Don’t over-mix, or use a high powered blender or immersion blender for more than 30 seconds. No gluey potatoes welcome here!)
Serve and enjoy or let cool, refrigerate, and enjoy within a week.