In a large pot place the potatoes and fill with water until just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot and use a masher to mash until smooth. Add VIOBLOCK, vegan cream, onion powder and season with salt and pepper to taste.
Preheat oven to 200°C and lightly grease a baking dish.
Layer half of the mash mixture into the baking tray. Top with Violife Original grated and then top with the remaining mash.
Sprinkle with breadcrumbs and the grated Prosociano and bake for 20 minutes until golden. Garnish with fresh thyme leaves and enjoy!