Russet potatoes and salt cod simmer together in milk and cream until completely tender, then get whipped with sizzled garlic oil in a stand mixer, making a rich brandade for slices of whole-wheat baguette.
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Combine potatoes, milk, and cream in large sautoir. Bring mixture to scald, and until potatoes are almost tender. Add rinsed salt cod and continue to cook until potatoes and cod are completely tender. Remove from heat.
In small sauté pan, heat oil and garlic together. As soon as garlic begins to sizzle, remove from heat and set aside.
Carefully strain potatoes and fish from milk/cream mixture and transfer to stand mixer set up with paddle attachment. Retain milk/cream mixture for next step.
Add in 1 cup of milk/cream mixture, garlic/oil mixture, and lemon juice. Mix until thoroughly combined.
Season with salt and pepper. Serve on toasted baguette.
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