Brandade

• 1 pound salted cod, preferably boneless and skinless
• 3/4 pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes
• 1 1/4 cups milk
• 1 small onion, stuck with 2 whole cloves
• 1 bay leaf
• 2 parsley sprigs
• 1/2 cup heavy cream
• 1/2 cup olive oil
• 1 tablespoon minced garlic
• 18 teaspoon freshly grated nutmeg
• Pinch cayenne pepper or to taste
• Salt and freshly ground white pepper to taste
• 1 black truffle, minced, optional
• Croutons (see recipe)

1. Put the cod in a large bowl and cover it with cold water.
2. Let it soak for 24 hours, changing the water often.
3. Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft.
4. Drain.
5. Keep warm.
6. Meanwhile, drain the soaked cod and place in a saucepan.
7. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs.
8. Bring to a boil.
9. Lower the heat and simmer for about 3 minutes or until the fish is cooked.
10. Drain well.
11. Carefully remove the bones and skin if necessary.
12. In another saucepan, blend the remaining 1 cup milk and the cream.
13. Warm it over low heat.
14. In another saucepan, warm the oil.
15. Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed.
16. Add the flaked cod and beat at a high speed.
17. Alternately add the milk mixture and warm oil until all are used.
18. Beat in the nutmeg, cayenne, salt only if necessary and pepper.
19. Stir in the truffles and serve with croutons.

cod, potatoes, milk, onion, bay leaf, parsley sprigs, heavy cream, olive oil, garlic, nutmeg, cayenne pepper, salt, black truffle, croutons

Taken from cooking.nytimes.com/recipes/4247 (may not work)