Step 1

Preheat the oven to 325°F.

Step 2

Place the bread cubes in a large bowl, along with the melted butter, minced parsley, garlic powder, nutritional yeast, salt, and chili flakes. Mix to combine and place the bread in an even layer on a prepared baking tray.

Step 3

Bake on the middle rack of the preheated for 20 minutes, flipping halfway through.

Step 4

Reduce the oven temperature to 275°F, and continue to bake for an additional 5-10 minutes, until golden brown and crispy. Set aside.

Step 5

Melt the butter in a large sauté pan over medium heat.

Step 6

Once the butter is melted, add the onions and season with the thyme and salt, stirring to combine. Cover and cook for 10 minutes.

Step 7

Remove the lid, pour in the wine and cook, stirring often. Increase the heat to medium high and continue to cook, stirring every so often, until the onions reduce in size and caramelize, 20 to 30 minutes. If you notice the onions starting to burn or stick to the pan, add 1 to 2 tablespoons of water to deglaze it. Set aside.

Step 8

Place the potatoes in a large pot or dutch oven and fill with cold water until they’re covered by about an inch.

Step 9

Season the water with a couple heavy pinches of salt and bring the pot to a boil over high heat.

Step 10

Boil the potatoes until they're fork tender, 15 to 20 minutes.

Step 11

Drain and rice the potatoes in small batches back into the pot (if you don't have a ricer, use a potato masher). Set aside.

Step 12

While the potatoes are boiling, heat 2 tablespoons of vegan butter in a small saucepan over medium-low heat.

Step 13

Once the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes.

Step 14

Pour in the non-dairy milk, and continue to cook until heated through, 3 to 5 minutes.

Step 15

Sprinkle in the mozzarella shreds, nutritional yeast, salt and pepper, and stir until well combined. Continue to cook, stirring often, until the cheese has melted throughout, and the sauce is thick, 5 to 6 minutes.

Step 16

Pour the cheese sauce over the riced or mashed potatoes and mix thoroughly to combine.

Step 17

Next, fold in ¾ of the caramelized onions and half of the breadcrumbs until they’re incorporated. Taste and adjust seasonings, if necessary.

Step 18

Transfer the mashed potatoes to a serving dish and garnish with the reserved caramelized onions and breadcrumbs, and enjoy!