Cloudy, I have a "French" style ricer.

These are easier on the hand than the other style. But, if you have a lot of pain in your hand, you probably won't like any ricers .

Something that might work better for you is a Food Mill. Get one with different grinding discs. You can rice potatoes by just turning the handle. Easier than a ricer.

Here is a link that might be useful: Food Mill

I do have food mill, Ann, but it's actually not easy enough to use that I'd want to have to make mashed potatoes with it.
I could get DH to rice the potatoes for me, I guess, but I hate to have another thing I need help with. I am in denial!

CC, there are days I can't even make a fist, so a ricer does not work for me either. But remember, there is always a KitchenAid or a hand held mixer to mash them up.

Do you have a food processor? They make terrible mashed potatoes with the blade, but if you cool your potatoes a bit first, and grate them with the large holed grater, then dump the grated potatoes back into the pot, they will mash easily, with no stress at all on your hands. Doesn't make them gluey at all.

I have the disc style ricer and for me, it takes more pressure to use than a potato masher but does them quickly. I don't think a ricer would make the job much easier for you.

However, my mother had a bad case of arthritis and she loved mashed potatoes and gravy so she developed this method:
1. Peel or scrub potatoes.
2. Run through food processor with coarse grating blade.
3. Empty into pot of cold water.
4. Dump into colander to drain.
5. Put back into pan and add water to generously cover.
6. Cook until done.
7. Dump into colander again.
8. Turn heat to very low and add butter to pan to melt. Stir in milk or buttermilk, S&P and add drained potatoes.
9. Mix just until blended and creamy with electric hand mixer. Do not over mix. The initial rinse of the grated potatoes helps prevent them from getting sticky.

I hope you'll find a method that will work better for you, CC.

I "mash" them with my handmixer from the get go. I don't pre mash them by hand. So maybe a few little bits fly out of the pot I have paper towels for what's on the counter and two dogs on the floor for anything else. . When it's a big amount of potatoes I get my big old Sunbeam stand mixer out, detach it from the stand and it's off to the races right in the pot as well, but a taller one.

Karen, I would look for a ricer that has a 'pot rest' at the end so you can rest it across the pot or bowl. That way you can push down on the handle with whatever part of your anatomy works (interesting visuals there....) instead of squeezing with your hands. Dishwasher safe is a plus. I also like this style because it frees up one of my hands; I can leave the ricer in place over the pot/bowl, just flipping up the handle to refill it.

Here is a link that might be useful: amazon ricer etc.

I use a ricer and have found that I now have to put fewer potatoes in it each time, so I don't open the ricer so far. I don't have the strength in my hands to squish it together if the handles are too far apart. If my son is around, he always gets the job of using the ricer. But to answer your question, I don't think a ricer is easier on your hands.

I appreciate hearing about everyone's experiences. I tend to default to baked potatoes out of sheer laziness, but I do like mashed potatoes sometimes.

I find ricers to be rather difficult even back when I had no hand problems. Now it's worse. However for me, mashed potatoes are not beaten with a mixer. They're mashed with a masher. What about a bigger masher? One that is used in institutions are larger and have a bigger handle. Then just hold and lean down on them rather than pushing with the hand.

Other than that, I'd go for baked, fried, steamed or boiled potatoes more often. Everyone can mash their own that way. I understand the occasional craving. Perhaps those times get some help or ("dare I say it?" "Dare! Dare!") maybe even the reviled instant potatoes? When you have issues, you just have to deal with them and maybe make a compromise now and then. I know lately I have to make a LOT of compromises! LOL

I better call Ron Popeil and see if he can fashion up some sort of electric tater masher to sell late at night.

Well you know how they stomp on grapes to make wine?

Don't use that method. LOL!

Instead, this may not be very elegant looking, but I think it will work well.

Duct tape two long sticks to the handles of the ricer pictured by Ann_t.

You will gain significant increase in mechanical advantage to be able to squeeze the tator thru with much less effort.

I am not joking.

dcarch

One other thought, when you go to the trouble of making them, make a double batch and freeze half. Not really that much more trouble mashing twice the quantity and you'll have a leg, er tater-up on the next time. I don't particularly care for reheated frozen mashed spuds but some don't mind.

I use the ricer all the time just did 15lb for St Pats its a nightmare but lumps are gone...I do this cause I love these folks but my hand was absolutely killing me :)