Vegan Potato "Cheese" Sauce

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. 2. Bring to boiling. Steam, covered, about 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl. 3. Place the remaining potatoes in a blender. Add milk, nutritional yeast, vinegar, and garlic. Blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky. Serve immediately or store. Sauce thickens as it sits. If necessary, heat and stir in a saucepan over low, adding more milk to reach desired consistency. To store, transfer sauce to an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.