Pan-Seared Cod with Garlic Potato Puree from Kitchen of Light: New Scandinavian Cooking by Andreas V

Ingredients

• 1 pound russet potatoes, peeled and cut into 1-inch dice
• 4 cups chicken stock or 2 vegetable or chicken bouillon cubes plus 4 cups water
• ½ cup whole milk
• 2 tablespoons heavy (whipping) cream or half-and-half
• Fine sea salt and freshly ground black pepper
• 4 large garlic cloves, peeled
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, cut into small dice
• Two ½-pound cod fillets, skin on