Mahany Farms Researches New Chipping Potato Varieties and Supports New Generations of Farmers

Farm life always agreed with Brian Mahany from his early days working the fields on Sundays with his family. While he may have thought about other career choices in agriculture, he said he always came back to the farm.

Brian Mahany:

"I just loved the openness of it. Just being out in the country and doing whatever you want to do. When you’re done working, if it’s hot, you can go the stream and the state park waterfalls. You can ride four-wheelers. I always loved being outside all the time without too many people."

Brian, who earned an agriculture business degree from Cornell University, runs Mahany Farms in New York with his dad and uncles. His grandfather relocated the family farm there from Maine in the 1950s. Before that, his ancestors came to the United States from Ireland during the Irish Potato Famine in the 19th century. 

In addition to growing chipping potatoes, Mahany Farms helps develop new chipping potato varieties through Cornell’s breeding program, which tests different potato varieties’ viability in different regions.

Brian Mahany:

"Our research goals have changed over the years. We worked hard on developing varieties that chip really well and can be stored for a long time. Our recent focus has been yield. You always want the highest yield you can possibly get for the same inputs. We just keep looking for what the producers want and try to get the most yield we can, while matching their standards for the traits they’re looking for."

Farming in New York has its pros and cons, Brian said. Located near the Finger Lakes, which were formed by glaciers, the land is full of dried lake beds with stone and sand deposits. 

Brian Mahany:

"We’ve got every sort of dirt there is. No two fields I have are the same. It adds a little spice to life, but it’s not challenging if you grow up with it."

In addition to his research and farming work, Brian supports younger farmers trying to establish themselves in the field.

Brian Mahany:

"I try to show them that the struggles they run into are solvable. I show them things the national industry has done and share research they can use to study different varieties. I try to get a lot of information out there so they’re not struggling and thinking that’s normal. I want them to push a little harder to see the potential in potatoes and see that they can be successful at it."

Brian works on the farm with his dad, Gary; his uncle Bob; and his uncle Dennis. His wife Emily also lives on the farm and just had their first baby. His favorite potato dish is fresh-cut French fries.

Brian Mahany:

"I am a sucker for fresh-cut French fries. I fry them in a small-batch fryer until they just start to get crispy but soft in the middle. Then just add a little salt."