-
1
Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a large container (cut the salt cod into smaller pieces if it doesn't fit whole) and cover with fresh water. Refrigerate for 24 hours, changing the water several times during that period.
-
2
Bake potatoes in a 350u00b0F oven until easily pierced with a fork, about 1 hour. Alternatively, put potatoes in a medium saucepan and cover with cold unsalted water; set over medium-high heat, bring to a simmer, and cook until easily pierced with a fork, about 45 minutes. Split potatoes lengthwise, scoop flesh from potato skins, and mash using a food mill, ricer, or potato masher. Set aside.
-
3
Meanwhile, drain salt cod and place in a medium saucepan. Cover with cold unsalted water and add 5 whole cloves garlic, thyme, and bay leaf. Set over medium-high heat and bring to a simmer. Cook for 10 minutes, then remove from heat and let stand in cooking liquid for 20 minutes.
-
4
Drain salt cod, reserving garlic; discard thyme and bay leaf. Flake salt cod, discarding any bones and silvery membranes.
-
5
Transfer salt cod and reserved cooked garlic to a stand mixer fitted with the paddle; add remaining 2 minced garlic cloves for a more intense garlic flavor. With the mixer running at medium-high speed, drizzle in the olive oil until fully incorporated. Then drizzle in half-and-half until fully incorporated.
-
6
Add mashed potatoes and whip just long enough to fully incorporate. Season with salt and pepper, and mix in optional flavorings, like minced parsley or lemon zest, if using.
-
7
Serve the brandade at room temperature with crackers or baguette toasts, or serve it warm and browned on top by transferring to an oven-safe baking dish or gratin dish and baking at 350u00b0F for 10 minutes; then broil until browned on top, about 3 minutes.
