Choose large baking potatoes. Allow potato for each person. Grease skins lightly and bake on rack of moderately hot oven (425 F.) 40 to 50 minutes until potatoes are soft when pressed with a towel. Remove from oven and cut in halves. Scoop out contents carefully with spoon. Press through ricer. Add butter and enough hot milk to make creamy. Season to taste with salt and beat until fluffy. Pile mixture into potato shells, dot with butter and bake in hot oven (450 F.) about 10 minutes until lightly browned. Sprinkle with minced parsley or garnish with sprigs of parsley before serving.