Place the yellow potatoes, drained corn, jalapeños, spices, and stock in a large slow cooker.
Cook on low for 6-8 hours or on high for 4 hours.
Scoop out 6 cups of potatoes and place in a large bowl. Add the almond milk and mash until potatoes are almost smooth (still a bit chunky).
Return to the pot along with the lime juice.
Taste and add salt and extra stock if needed.
