1. Peel and dice potatoes and steam or cook them. Once soft, let them cool to room temperature, then mash them with a potato masher.
2. Combine milk, mashed potatoes, yeast, tahini, flour, nutritional yeast, salt and pepper in a large bowl and work into a soft dough ball. Kneed until uniform in consistency. Cover and let rest for about an hour.
3. Roll the dough out on a floured surface evenly to 2,5 cm/1 inch thickness. Fold the dough in half, then in half again. Cover it with a cloth and let rest for 30 minutes. Repeat this step 1-3 more times. You can also omit this process, if you are inpatient, but that’s what makes the dough especially soft.
4. Roll out the dough once again to 1,5 cm/0.6 inch thickness and score the top crisscross with a knife. Cut out biscuits with a round shape (I used a 4 cm/1.5 inch cookie cuter). Gather the scraps, and roll the dough again. Repeat the scoring and the cutting.
5. Place the biscuits on a baking tray and let them rest for another 15-20 minutes.
6. Brush the top of the biscuits with milk. Bake them at 200°C/400°F in preheated oven for 20-25 minutes or until golden brown. Enjoy!

Olive spread

1. Combine all the ingredients in a food processor and pulse until well chopped, but not pureed. Serve with the warm or cold potato biscuits.