This New England favorite is a classic accompaniment to Baked Beans. It's easy to make, and the uncooked mixture stores well for a few days, so you can easily make multiple meals from one recipe.

I searched through many recipes to find one that would have satisfied my mother-in-law, who was old Yankee on both sides back to the 17th century. This recipe is simple, so it relies on ingredients and technique. I used white boiling potatoes (not Russets), and frozen salt cod from my local fishmarket (not the kind that comes in a box).