Steam potato for 15-20 mins, then peel and cube
Add cubed potato to blender with tumeric, paprika, garlic powder, onion powder, salt, corn starch, apple cider vinegar or lime juice, water, nutritional yeast, and msg
Blend for a few minutes until smooth
Add plant based milk and olive oil to the blender
Simmer the mixture on low in a pan for 3-4 mins
Transfer the sauce to a container, cover with paper, and let sit overnight
Optional: Transfer the sauce to an oiled glass container and freeze for 2 hours or overnight