There is an art to the cooking of Irish potatoes all of which geared to boiling them to the point they are cooked but before you are left with a watery mush in the bottom of the pan that is good for nothing but throwing down the sink and starting again. The tipping point only takes a second or so. A moments distraction and it may be too late and they’re done for.
This means it all comes down to the timing. Of course there is no chance that two different pans of potatoes will be done at the same time so there is no point setting a rule down in minutes and seconds. Vigeilence and the continous promp prod with a sharp knife is needed.
One potential solution is to do away with all and and work on the basis that they will be done in the time it takes to walk up to the pub and bring back a couple of pints.
Worked out fine yesterday evening. I must try it again.
Sheep's Head Food Company 