Boilsover, I agree that a ricer or tamis can make wonderful, smooth mashed potatoes (or cauliflower, etc., too). However, I don't agree that 'all' mashers are a problem with ECI. That's a bit like saying that all cooking utensils are a problem with ECI. I choose to not use uncoated metal tools with ECI in order to protect the enamel and avoid scratches. However, these pots are solid workhorses and not "delicate" (though, as with all tools, ought to be well-cared-for). As I mentioned in OP, there are times when I want rustic mash or skin-included smashed potatoes -- techniques that can't be accomplished with a ricer. I've added a few non-scratching mashers that have been sorta "meh" (like these - cool, but the Chef'n doesn't have the strength to mash, and the Oxo gets easily clogged):
https://www.amazon.com/Chefn-FreshForce-Silicone-Arugula-Meringue/dp/B004OXWOUS/
https://www.amazon.com/OXO-Potato-Masher-Non-Stick-Cookware/dp/B00004OCOJ/
So let me state my question clearly:
Does anyone have recommendation or experience with wooden, nylon, silicone-coated metal, or other non-scratching tools to mash potatoes in an enameled cast iron pot?