Brandade de Morue (Salt Cod and Potato Puree)

• 1 pound salt cod, cut into pieces
• 1 pound potatoes, peeled
• 2 cloves garlic, minced (green part removed)
• 1/2 cup extra-virgin olive oil
• 1 cup hot milk
• Freshly ground white pepper to taste
• Triangles of bread fried in olive oil

1. One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times.
2. Drain and rinse thoroughly.
3. On the day of serving, boil the potatoes until they are tender.
4. Poach the salt cod in fresh cold water to cover for 15 minutes.
5. Drain, rinse and remove any pieces of skin or bone.
6. Combine the potatoes, salt cod and garlic in a food processor.
7. Puree until smooth.
8. Gently heat the olive oil in a small pan.
9. With the machine running, slowly add the hot oil through the funnel, then the hot milk.
10. Season to taste with white pepper.
11. Place the puree in a gratin dish.
12. Just before serving, put the puree under a preheated broiler and brown lightly.
13. Serve with fried bread triangles.

salt, potatoes, garlic, extravirgin olive oil, hot milk, freshly ground white pepper, triangles

Taken from cooking.nytimes.com/recipes/11158 (may not work)