Boy, 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.Celeriac 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.It’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.Return 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!