Peel the potatoes, wash them and pass them through a juice extractor.
Cook potato juice at low temperature, for two hours moving every 5 minutes. Add the milk and salt, mix well and continue cooking at low temperature for two more hours.
Remove from heat, add butter and mix well with a hand blender.
Wash potatoes well without damaging the skin.
In a baking tray, cover the bottom with a light layer of salt.
Sort the potatoes on the salt and cover completely with more salt. Repeat the process as many times as necessary ensuring that the potatoes are well covered.
Bake at 200 ° C for 30 min and allow to cool in the salt.
When the salt is cooled, carefully break it and remove the potatoes.
Heat the potato cream at low temperature, moving constantly taking care not to stick.
Heat the baked potatoes in a dry pan until they turn white.
When pouring, pour the potato cream first, arrange the potatoes on top of the cream and decorate with capers and nasturtium flower.