To Boil Potatoes (As in Ireland)

Ingredients

• Potatoes
• 1 large teaspoon Salt
• Cold water

Instructions

1. Select potatoes of the same variety and size.
2. Wash off any mould and scrub them very clean with a hard brush.
3. Do not cut the potatoes or apply a knife in any way, and do not clear the eyes, as this admits water into the very heart of the vegetable.
4. Rinse well and arrange them compactly in a saucepan so they do not lie loose and a small quantity of water will suffice to cover them.
5. Pour in cold water and bring to a boil.
6. Once boiling, add about a large teaspoon of salt per quart.
7. Simmer the potatoes until nearly done.
8. For the last two or three minutes, let them boil rapidly.
9. Test for doneness by probing with a fork; when tender quite through, immediately pour all the water from them.
10. Lift the lid of the saucepan to allow the steam to escape.
11. Place the saucepan on a trivet, high over the fire or by its side, until the moisture has entirely evaporated.
12. Peel the potatoes.
13. Send them to table as quickly as possible, either in a hot napkin or in a dish with the cover arranged so steam can pass off.