5 cups (2000 g) water
1 sheet (15 g) kombu
3/4 ounce (20 g) shaved bonito flakes
3 Idaho potatoes, peeled and cut into large dice
1/2 cup plus 2 tablespoons (150 g) heavy cream
2 tablespoons (30 g) cold Seaweed Butter, recipe follows, diced, plus frozen Seaweed Butter for shaving
1/2 teaspoon (3 g) fine sea salt
One 2-inch block bonito
1 1/2 ounces (45 g) dried mixed seaweed, preferably equal amounts arame, wakame, nori, dulse, kombu
1 pound (450 g) salted butter, diced
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