Ingredients

• 2 Idaho potatoes
• 1 pound salt cod, soaked for 24 hours, water changed 3 times
• 2 cups milk
• 6 cloves garlic, thinly sliced
• 2 sprigs fresh thyme
• 1 Spanish onion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons creme fraiche
• Kosher salt and freshly cracked black pepper
• 2 tablespoons capers
• 2 tablespoons chopped fresh dill
• 2 tablespoons finely minced fresh parsley
• 1 lemon, zest cut into thin strips
• Crostini, for serving, optional

Browse by ingredient

Instructions

1. Preheat the oven to 375 degrees F.
2. Bake the potatoes until fork-tender, about 45 minutes.
3. Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
4. While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
5. Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.