Silky Salt Cod Brandade By Way of Chicago

Ingredients

• 8 oz. salt cod, soaked overnight in the fridge and drained
• 2 cups whole milk
• 1 medium Yukon Gold potato (8 oz.), peeled
• 6 medium garlic cloves (1 oz.), peeled
• 1 Tbsp. unsalted butter, melted
• 1 tsp. freshly ground black pepper, plus more as needed
• 1½ cups heavy cream, divided
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 Tbsp. thinly sliced chives
• Crostini or garlic toasts, for serving
• Crudités, for serving

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