Peel and cube the potatoes, if you haven’t already. Add them to a large saucepan of cold water along with the unpeeled garlic cloves and salt. Bring to a boil over medium-high heat, then reduce to medium and cook for about 10 minutes, until the potatoes are fork tender. Turn off the heat, and let them sit in the hot water for 2 to 3 minutes before draining.

Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, add the onions and a pinch of the salt. Cook for 2 to 3 minutes, then add the herbs, remaining salt, and sugar. Continue to cook, stirring occasionally, until the onions turn evenly golden brown, about 8 to 10 minutes. Add splashes of water or stock, if the pan is drying out. Once the onions are caramelized, set them aside.

Add the drained beans to a food processor or blender with the nutritional yeast, 2 to 3 tablespoons of the caramelized onions, and the non-dairy milk. Blend until the beans are pureed, then set them aside.

Transfer the drained potatoes to a large, shallow bowl. Squeeze the cooked garlic from its peels and add it to the bowl of potatoes. Add the vegan butter, and mash the potatoes with a fork or potato masher. Don’t add any milk at this point, because you want to wait until after you add the bean puree to see how much you’ll need.

Once there are no large lumps in the potato, mix the bean purée into the potatoes. Add the non-dairy milk, a tablespoon at a time, until the texture is creamy but still slightly thick and rustic. If you want it creamier, you can add more vegan butter at this point. Stir in salt, pepper, Italian herbs, chives or green onion, and taste and adjust seasoning. Add more garlic powder or herbs if needed. You can also fold in some of the caramelized onions for extra flavor and texture, or reserve them all for topping.

Transfer the mashed potatoes to a serving bowl. Top with the remaining caramelized onions, a drizzle of olive oil, chopped green onion or chives, and any fresh herbs you like.