Peel the potatoes and cook them in boiling salted water. Remove the cloves from the skins of 2 bulbs of young garlic, set aside 1/3.
Sauté the remaining cloves in olive oil. Add vegetable soup and milk, simmer for ten minutes.
Mash everything, season with salt, season with pepper. Drain the potatoes, steam them and mash them with the garlic milk. Roast the remaining cloves in butter until they are golden brown and cooked, spread them evenly over the puree.
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