The perfect mash, as far as I’m concerned, is creamy, fluffy and smooth, yet I acknowledge this is a purely subjective opinion. There are those who prefer something a little more stodgy even lumpy, reminiscent of the type served at school. They would probably regard my mash with disdain as something inauthentic and more akin to pomme puree the slightly posher and more refined French version.

There are many important components when it comes to preparing the perfect mash. Maris Piper or King Edward’s are the perfect potato to use as they are slightly waxy so retain their structure whilst being boiled. Ideally they should be organic, the difference in taste is immeasurable. When it comes to actually mashing I prefer to use a food processor which produces a perfect lump-free consistency. The potatoes however must be whizzed when they are still relatively hot. Others advocate different methods such as using hand held mashers or passing potatoes through a rice siever, personally I find the former a little arduous for my dainty arms and the latter time consuming and fiddly

It must also be noted that this is not ideal diet food, if you are going to scrimp on butter and double cream then you may as well forget attaining the perfect mash. Whilst your potatoes are being pulsed in the processor you should add both ingredients generously. Ensure the cream and butter are the best money can buy, Neals Yard is particularly good for dairy. Just don’t tell your guests as they will fear having a cardiac arrest at the dinner table.

Mash is one of the most versatile side dishes because of its blandness and simplicity. Sausages are the obvious combination, however it goes equally well with fish and poultry, or even gamey meats like pheasant or quail. And if you want mash with a little more oohmp you can always add a pinch of saffron, which elevates it to a completely different level.

Sara at Exploring The Silver Spoon has tagged me with a “Cooking Challenges for 2006” meme. So, obliging as ever here are my five food challenges for 2006. What are yours?

1. To Eat at Mugartiz
I’ve become increasingly curious about San Sebastian, a small town in the Basque Region of Spain boasting a colossal 15 Michelin stars. Of these, two are held by rising star Adoni Aduriz, a 32 year old chef whose restaurant Mugartiz has gained world wide acclaim. Touted as the new Heston Blumenthal, for his avant-garde, minimalist approach to food, Aduriz provides soundbites such as,
`The vacuoles are cavities in the cytoplasm of a cell that store fat in the liver. When removed from the pan, the internal temperature of the liver should be 58° C/136° F; it immediately rises two degrees more and this temperature should not be exceeded because, if we look at a sample under a microscope, we can see that at 60°C/140° F the vacuoles are at their smallest so the texture of the liver is ideal.’

2. To Make a Souffle
I adore souffles although I’m absolutely terrified of cooking them. In 2006 I will finally attempt one from Michel Roux’s great cookbook ‘eggs’. It has a whole chapter devoted to the art of the souffle. Fingers crossed.

3. To Enrol on a Cookery course
This will be the year that I enrol on a course at Prue Leith’s famous cookery school, in an effort to iron out some serious gaps in my cookery knowledge.

4. To Use More Game
I find using game an immense challenge. Whilst I love its interesting and complex flavour it has a tendency to go dry and stringy. My quest for that elusive recipe which will give me succulent, juicy meat continues.

5. Cookbooks
I will try and curb my addiction to buying cookbooks before I end up bankrupting myself.