Baccalà Mantecato: A Savory Spread Of Whipped Salt Cod

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1 pound boneless baccalà (salt cod), soaked to remove salt

1 medium russet potato (about 1/2 pound)

2 plump garlic cloves, finely minced

1 cup extra-virgin olive oil

1/2 cup half-and-half or light cream

1/2 cup poaching water from cooking the baccalà

freshly ground black pepper to taste

A heavy-duty electric mixer with the paddle attachment or a food processor

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