Place whole potatoes in a pan with cold water. Bring to a boil. Reduce to a simmer and boil potatoes until they are tender, about 12-15 minutes. Let cool.
Once potatoes are cool enough to handle, peel, then grate potatoes in a bowl on the the largest setting of a box grater.
Add nutritional yeast, and salt and pepper. Mix well.
Using your hands, make tots. Place on a parchment lined baking sheet. Bake at 400°F for 30-35 minutes, or until crispy, flipping halfway through.
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Notes
To Fry Tater Tots: Heat ¼ cup vegetable or canola oil in a pan. Oil should be 375°. If you don't have a thermometer, you can test the oil with a wooden spoon. The oil will start bubbling around the spoon.You can also test your oil by sprinkling a few drops of water in the pan. If they sizzle, your pan is ready.Fry for 3-4 minutes on both sides until golden brown.For freezing the tots: After you form the Tater Tots, place them on a parchment-lined baking sheet. Place in the freezer.After they are frozen, put them in a freezer bag. You can keep tater tots in the freezer for 4-6 months, but flavors in the freezer start to fade after a couple of months.These tater tots will last 5 days in an airtight container in the fridge.