Thanks ted - you could well be right. i cut them very thin - so they would cook quick. the actual boiling my wife did. I thought there was too much moisture and microwaved it for ten minutes - to get rid of the wateriness - although it wasn't too bad. However the resultant potato seemed a little too near that sort of Smash texture for my liking.

What do you reckon - do you cook from cold water, or put in a kettle full of boiling water. if you did the latter - how long - or to cut to the chase - how does one know its at the RIGHT point- for the correct texture?