Winner winner chicken dinner

I cook.
I cook and bake, probably more often than I ought to. Almost certainly more than is practical or economical. Groceries are criminally expensive in Manhattan, and most times, it actually is about as cheap to get steam-table takeout from the bodega or cheap Chinese or a sandwich from the grocery.
However, I can't give up the psychological benefits of cooking for myself. The meal is a defined little project, a tiny little conquest that I can plot and plan and get excited to execute, to be satisfied with when it's complete.
Often, when I'm stewing over some semi-intractable problem (a girl, career concerns, whatnot) it's very therapeutic to tackle something smaller, something defined and definitely do-able. This is how my apartment gets cleaned, and this is how I end up with a cake about every other week.
Tonight, my distraction project was a roast chicken dinner. With mash.
Potatoes: 2.5 pounds Yukon gold potatoes, skinned and quartered. Boil for 20 minutes with a handful of Kosher salt. Whip with an electric mixer and about a half-cup of milk.
Chicken: 6 pound bird. Remove giblets, wash inside and out and pat dry. Rub with oil, Kosher salt, paprika, and garlic powder. Stuff with coarsely chopped onion and celery. Bake at 375 for about two and three-quarters hours.