Preheat the oven to 200c.
Steam Cook potato in a pressure cooker; follow manufacturer’s instructions for the use of cooker. Peel and mash in a bowl. Then add water little by little and mash it with a potato masher or fork to make a smooth dough without lumps. Add salt, sugar and yeast and mix. Cover and rest for 10 minutes

Add the oil, add the flour gradually and make a soft dough using the cut and fold technique with a spatula. Make a smooth ball. Cover with a damp towel. For about 1 hour, when it has doubled in size, sprinkle some flour on top and knead it using the cut and fold technique. Then sprinkle flour on the stone and make a big ball. Fold the ends from the edge and make a ball.

Divide the dough into 4 equal parts to make 4 balls /buns. Let it rest at room temperature
Cover a parchment paper on the baking plate. Place the buns on the parchment paper.

Sprinkle sesame seeds on top. Once doubled in size, bake in the pre heated oven. Bake for 15 minutes until golden brown, take out and spray olive oil on top. Cool on a rack. A super soft potato bun is ready for your eating pleasure. You can slice it and eat it with butter and you can also eat it with jam.