Brandade

• 1 whole head garlic
• 1 1/2 tablespoons extra virgin olive oil, more as needed
• 2 Idaho or other starchy potatoes, peeled
• 1 pound boned dried salt cod, soaked according to package directions, or pre-soaked salt cod
• 1 onion, peeled and quartered
• 2 cups whole milk, or as needed
• 2 large eggs
• Salt
• freshly ground black pepper
• 1/4 cup finely chopped parsley
• Matzo for serving (optional)

1. Preheat oven to 350 degrees.
2. Place garlic on a square of foil, rub with 1/2 tablespoon olive oil to coat it, and wrap securely in foil.
3. Roast until cloves are soft, about 30 minutes.
4. Allow to cool, remove cloves from their skins, then mash cloves with a fork.
5. While garlic roasts, prepare potatoes and cod: Place potatoes in a saucepan, cover with water, and boil until tender, about 20 minutes.
6. Place cod in a saucepan, add onion, and barely cover with milk.
7. Place over medium-low heat and simmer until cod flakes easily, 15 to 20 minutes.
8. Remove cod with a slotted spoon, transferring it to a plate to cool; leave milk at a very low simmer.
9. Drain potatoes; remove onion from milk and discard.
10. Return potatoes to pot and mash them.
11. Immediately and quickly break eggs into hot potatoes and stir vigorously until fully incorporated.
12. Beat in 2 or 3 tablespoons simmering milk until mixture is very thick and smooth.
13. Add one tablespoon olive oil, or as desired, for flavor and texture.
14. Add garlic (it may not all be needed) and salt and pepper to taste.
15. Shred cooled cod as finely as possible, and add to potato mixture.
16. Adjust milk, oil, garlic and salt and pepper as desired.
17. Add parsley and mix well.
18. Mound in a shallow serving bowl or on a platter.
19. Serve at room temperature with matzo, if desired.

head garlic, extra virgin olive oil, starchy potatoes, salt, onion, milk, eggs, salt, freshly ground black pepper, parsley, serving

Taken from cooking.nytimes.com/recipes/1012474 (may not work)