Boil potatoes in a pot with salted water for 15-20 minutes until fork-tender. Drain and cool slightly.

Mash the cooled potatoes in a bowl until completely smooth.

While warm, mix in flour, vegan cheese, parsley, salt, black pepper, garlic powder, and red pepper flakes until a soft dough forms.

Divide dough into four pieces and roll each into a round flatbread about 3-4 mm thick.

Cook each flatbread in a preheated skillet over medium heat for 2-3 minutes on each side until golden brown.

Serve warm, cut into quarters, perfect for dipping or with vegan butter.