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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Potato. It is fast and easy and unprocessed.[/quote]

It's not fast or easy. Peeling, boiling, mashing, getting the butter, salt, milk ratio just right. Messy splatters, potato bits all over. I use a potato ricer so that gets messy too. I make them maybe 3 times a year because it's a pain.[/quote]

An electric mixer is faster and easier [/quote]

So then I have a pot, cutting board, peeler, knife, mixing bowl, and assorted spoons, scrapers, measurers, I have to clean for this easy side dish etc. You know what fast and easy? Roasted cut up Yukon potatoes so I just do that and save mashed potatoes and the annoying mess for Thanksgiving.[/quote]

But you are already having to clean the knife and cutting board. You don’t need a mixing bowl or a peeler or a scraper (?). So a masher, measuring spoons and a measuring cup. That’s it. And you don’t have to wash the sheet pan you use to roast the potatoes.

[/quote]

Look, I've made potatoes both ways. Roasted potatoes are way easier and less time consuming. I'm not going to scratch my pots up by putting en electric mixer in it, I'm not going to transfer bowls, I don't want to heat the milk up in separate pot, there are a lot of extra steps and tools for mashed which is why so many people cut corners by just buying them premade or using a box. The active time for mashed potatoes is significantly more than roasted with more dishes.[/quote]

NP. Honestly it depends on how you do it. Mashed potatoes for me don't take any longer or generate any more dishes than roasted.

Mashed: peeler (optional), cutting board, knife. Pot (stainless steel so I'm not worried about mashing directly in the pot with my hand masher). Add water, boil for 15 minutes. Drain using the pot lid. Mash directly in the pot. Add milk, butter, salt and pepper to taste - I never measure or pre-warm the milk, just pour it directly into the pot until it looks and tastes right. Serve in the pot.
Total time, including prep, cooking, and mashing: about 25-30 minutes
Total dishes: one peeler (which can go in the dishwasher), one cutting board, one knife, one pot, one masher (dishwasher), one serving spoon (dishwasher).  Three items to hand wash.

Roasted: peeler (optional), cutting board and knife. Spread them on a baking sheet, toss with olive oil and salt and pepper to taste.  Sometimes I add other seasonings like garlic or dried thyme. Roast for 20-30 minutes (after pre-heating the oven). Use a serving spoon to transfer to a serving bowl (I'm not passing a hot baking sheet around the table).
Total time, including prep and cooking: 30-35 minutes (assuming the oven was already hot)
Total dishes: one peeler (dishwasher), one cutting board and knife, one baking sheet, one serving bowl (dishwasher) and spoon (dishwasher).  Three items to hand wash.

Roasted potatoes are easier for YOU because you are used to making them, so you have the routine down. Mashed potatoes take longer because you don't have as much practice with them, or you insist on doing them the difficult way. But please understand that is not the case for everyone. It's not a universal truth that mashed potatoes take longer, it's just your experience. For many of us, they really are just as easy as making any other form of potato. [/quote]

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