Brandade Tante Colette

• 1 pound boneless, skinless salt cod
• 2 medium baking potatoes, peeled, cut in 2-inch chunks, boiled until tender and mashed with a fork
• 6 medium garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste

1. The day before serving, cover the cod with water, changing water every few hours.
2. Soak overnight.
3. Drain the cod, cut in 4-inch chunks and cover with fresh water in a large saucepan.
4. Bring almost to a boil and remove from heat.
5. Cover and let stand 15 minutes, then drain.
6. When the fish is cool enough to handle, use a knife to scrape away any fatty skin, and remove any bones.
7. Place the cod, potatoes and garlic in a food processor and pulse to combine.
8. Continue pulsing, off and on, while adding the oil in a steady stream.
9. When the oil is completely incorporated, add the heavy cream in the same way.
10. The idea is to incorporate the oil and cream so the mixture keeps some of its texture.
11. Season and serve with garlic toast.

salt, baking potatoes, garlic, extravirgin olive oil, heavy cream, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7266 (may not work)