On the Road: Victoria’s potato farmers chip in to champion spuds

THE rolling plains in the heart of Gippsland have long been prime spud-growing territory. And it turns out our most versatile veg is best served ice cold — and in a cone.

Val Murphy cools off in her Thorpdale spud field with potato ice cream. Picture: Mark Stewart

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IT turns out Victoria’s most versatile veg is best served ice cold — and in a cone.

Forget mashed, baked or fried — potato ice cream is just one of the recipes whipped up from the country kitchen of spud growers Phil and Val Murphy.

For more than a century, the rolling plains of rich, red earth in the heart of Gippsland have been prime spud-growing territory.

Tons of potatoes are trucked out during harvest time from January to June and served up to shops and supermarkets in Melbourne, Sydney and Brisbane.

But it’s what Mrs Murphy is cooking up and serving to guests on her “Potato paddock to plate’’ tours that could really put this region on the map.

Potato dips and even potato chocolate cake are on the menu — but it’s the ice cream that has really raised eyebrows.

Spud farmer Val Murphy. Picture: Mark Stewart

“I’ve been doing it for 26 years,’’ she said. “It’s mashed potato with a little caramel syrup, cream, gelatine and milk.

“People love it, it’s quite a talking point.’’

Potato farming has been at the centre of this couple’s life — they have called Thorpdale home for more than 50 years.

Mrs Murphy said the tours of the local area were popular with Probus clubs and senior citizens groups and helped people better understand the demands on farmers.

“It’s a day in the country helping to bring city people a little closer to their country cousins,’’ she said.

“It helps country towns of Gippsland — it’s God’s own country out here.’’

She said potatoes were too often blamed as a culprit in the war for good nutrition. But such flak was unfair.

Spud ice cream is on the menu at Potato paddock to plate tours run by Val Murphy. Picture: Mark Stewart

Mrs Murphy said it was how spuds were cooked and served that made the difference.

“We reckon potatoes are pretty special,’’ Mrs Murphy said.

“They are no more fattening than an apple.

“You can do so much more with potatoes, not just boiled or mashed or baked.

“You can cut down on your fats and your flours by using them as an alternative.’’

And there are even a few “tater” home remedies worth sharing.

Rubbing a raw cut potato over an insect bite or sting is one of Mrs Murphy’s favourites. Using a raw cut spud to clean grime off car windows, another.

This year’s biannual Thorpdale Potato Festival will be held on March 12.

— Follow Aaron Langmaid and Mark Stewart as they discover the people and places that make our state great. If you know a true-blue local, or a place we should visit, email [e-mail] .