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.
Posted at The Weekly Times
