Spinach and Corn Mashed Potatoes

3 lbs red potatoes, peeled and quartered
1/2 tsp sea salt
1 c Earth Balance, soy-free
1 c nondairy milk, unsweetened
Sea salt and freshly ground black pepper
2 Tbsp coconut oil
3 c whole kernel corn
20-oz fresh baby spinach, stems removed
3 tsp garlic, minced

Fill a large pot with water, add 1/2 tsp sea salt, and bring to a boil.
Add potatoes and boil until tender, about 15 minutes.
Drain well and return potatoes to the pot.

Add Earth Balance and milk, and mash potatoes until light and fluffy.  Season to taste with sea salt and pepper.

Heat a large skillet over medium heat.
Add coconut oil and corn, and sauté for 2 or 3 minutes.
Stir in spinach and garlic and sauté just until spinach is wilted.
Fold mixture into mashed potatoes.

Add salt and pepper to taste and serve.