Mashed Potatoes and Celeriac with Shallot Boursin Cheese

February 8, 2013  •  Side Dishes, Vegetables

lucy 3 months oldBoy, there are days when I wish I were a three month old puppy like my little Lucy. Or a 17 year old teenage boy. You know, any species that is so active and growing so quickly that they can eat just about anything and just about as much as they like because they are burning calories at an alarming pace. But no, I’m a woman in the middle years of my life, just trying to keep from gaining any weight, and trying to stay active enough to keep my metabolism from giving up altogether. As such, you can guess that I don’t eat a lot of potatoes, or other simple carbohydrates. But it’s winter, and my winter share from my CSA farm is loaded with potatoes and celeriac, so every once in awhile I break down and splurge.potatoes and celeriac with boursin cheese 1Celeriac is a wonderfully flavorful root vegetable, and I find you can just simmer it along with potatoes to make a dish like this. It’s a craggy looking thing, so cut off all of the outside dirt and skin before cubing it.potatoes and celeriac with boursin cheese 2It’s also much more fibrous than potatoes, and it conveniently floats while you are cooking it. So once everything is tender, I just scoop the celeriac off the top of water, then drain the potatoes separately. Place the celeriac in a food processor or blender with either some of the cooking water, some chicken broth, some melted butter, or some milk or cream, and puree that first.potatoes and celeriac with boursin cheeseReturn the cooked potatoes to the warm pot after draining them and add in the Boursin cheese and pureed celeriac. Add anything else you like you your mashed potatoes – butter, cream, salt and pepper, chives – and mash together. This is a simple comfort food dish – something I was really in need of recently – and I hope it’s as pleasing to you as it was to me!

Mashed Potatoes and Celeriac with Shallot Boursin Cheese
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6-8
  • 3 cups cubed potatoes (peeled if desired)
  • 1-2 cups peeled, cubed celeriac
  • 1 package Boursin cheese, shallot variety
  • Extras, to taste (butter, cream, salt and pepper, minced chives, bacon, etc.)
  1. Combine potatoes and celeriac in a large pot and cover with cold water. Add a bit of salt and simmer until soft, about 20 minutes. Scoop off celeriac from the top of the pan and place in a food processor or blender. Puree with some cooking water or some melted butter, milk, cream, or chicken stock.
  2. Drain potatoes and return to the hot pot. Add pureed celeriac and Boursin cheese mash together. Mash or stir in any extras you would like and serve warm.



One Comment  •  Comments Feed

  1. Lea Ann (Cooking On The Ranch) says:

    I’ve got boursin left over from the holidays. I’d love to try this recipe. I mailed the check this weel. You should have it by today.

Add a Comment

Rate this recipe: