Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake until tender, 1 to 1 1/4 hours.
Heat milk, butter, and salt in a heavy saucepan over moderate heat until butter is melted.
While milk mixture heats, unwrap baked potatoes and, cut unpeeled potatoes in quarters. Force hot potatoes through Potato Ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined. The skins will need to be scooped out of the bowl of the ricer as you mash the potatoes.
Make ahead: Mashed potatoes can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with 1/4 cup additional milk, stirring after potatoes are warm, until heated through; or in a baking dish, covered, in a moderate oven; or in a microwave, stirring halfway through heating, about 2 minutes total.
adapted from Gourmet
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