Things I don't understand #4

Why does cooking have to be so complicated?

I get the itch to work with food now and then, and nine-tenths of the time, I don't even bother, because recipes are so complicated and loaded down with obscure, little-used ingredients. Who wants to buy a bottle of paprika, use it once, and never touch it again until the contents are as fresh as a mummy's linen? I can't in good conscience waste expensive resources, so I'd end up using it inappropriately, just to get rid of it: "Hey, put some paprika on those muffins! Have some paprika with that ice cream. You know what goes good with beer? Paprika! Paprika, paprika, paprika!!"

You know what I can make? Mashed potatoes. Perfectly enjoyable, "fresh-from-scratch" mashed potatoes. Four ingredients, and one o' them is water, fer chrissakes. Go ahead, search for that on foodnetwork.net. You'll find bay leaves, kosher salt, nutmeg... Doesn't anybody understand that food should be, or at least start out, simple; maybe then build into some more sophisticated recipes?! Hm?

Oh, wait. Emeril's recipe does. Maybe I'll see what he's got over there... What's this: "white pepper? Heavy cream?" Ech. How about black pepper and milk?