- Elegant Baked Potatoes
- Garden Fresh PEI Potato Salad
- Italian Potato Salad
- PEI Potato Gallets (Pancakes)
- PEI Potato Scones
- PEI Potato Stir-Fry
- Perfect PEI Mashed Potatoes Eight Ways
- Potato Pavé
- Potato-Vegetable Soup
- Stuffed Baked PEI Potatoes (with PEI Lobster)
- PEI Potato Râpure
- Yukon Gold Potato and Bacon Soup
PEI Potato Râpure
An iconic Acadian dish made famous in PEI's North Cape Coastal Region. Traditionally, every country cupboard or kitchen table in Prince Edward Island had a sticky-bottomed milk carton of molasses that was poured over bread and biscuits. Once served, drizzle your râpure with this thick black gold for a hint of sweet.
Prep time & yield
35 minutes, serves 6 to 8
25 lbs PEI Potatoes
2 cups mashed PEI Potatoes
3/4 tbsp. summer savoury
1 cup cooked pork (baked in the oven or fried and chopped)
1 large or 2 medium onions
1 1/2 to 2 tbsp. salt
1/2 tbsp. pepper
- Peel and grate the PEI Potatoes.
- Rinse potatoes in cold water until white; use cheesecloth to squeeze ALL the water out.
- Mix the grated potatoes, cooked pork, and mashed potatoes. Mix in the onions, salt, pepper and summer savoury and put mixture in a 13” x 9” pan.
- Cook at 350° for 3 hours until the top is crispy and dark brown.
Chef's note: Because you're starting with such a high volume of PEI Potatoes to create this dish, it's important that all of the starch and water is drained off. Squeezing out the water ensures that the mixture fits in the dish and cooks properly to achieve the ideal texture. This râpure recipe was created by Home Chef Alvina Bernard.
Recipe courtesy of PEI Potato Board