Advertising, Account Director
Distance running – half marathons and marathons
Now that I’m a working mom it’s usually four times per week, but previously (and in my dreams!) it’s 5-6.
Honestly, my favorite potatoes are rich, buttery mashed potatoes, enjoyed as an indulgent, comforting dinner after a long training run or race.
I’d say potatoes show up in my meals 1-2 times per week.Read More About This Athlete
Seed potato farmer
Usually I train for distance running, and sometimes trail running. I run anything from 5k races up to marathons. My next big race will be the Boston Marathon, which I just qualified for. I’ll run some shorter races to prepare for that.
When I’m training for a marathon, I train about 5 days a week.
I like them any way! I like hash browns, I like mashed potatoes and gravy, and I like roasted or fried potatoes.
Everyday! Sometimes for breakfast but usually for dinner.Read More About This Athlete
Registered Dietitian Nutritionist – Dietitian for the Wisconsin Potato and Vegetable Growers Association and the Wisconsin Beef Council
I’m a mountain biker!
I typically ride 3-4 times a week during the warm season but have just recently bought a fat bike so should be doing some snow biking this winter. I also do CrossFit 2-3 times per week.
I love grilling golden potatoes with a little garlic and salt seasoning. I can’t pass up a baked potato either topped with Greek yogurt, salsa, ground beef or broccoli and cheese.
4-5 times per weekRead More About This Athlete
Corporate Sales Operations Manager for Idahoan Foods, LLC.
Train to keep in shape and manage weight – 3 days a week of Kick/Boxing, 20 miles a week running.
Every other day
Mashed and added to pancakes
3 times a weekRead More About This Athlete
I currently train for Midwest Collegiate Triathlon Conference races and USAT Collegiate Club Nationals. I also have raced a few additional running and triathlon races each year with the WPVGA Powered by Potatoes team.
Lately, I’ve been slicing russets into wedges and tossing the wedges in olive oil, ground coriander, black pepper and salt. I bake the wedges until soft at 375F and serve with a generous portion of dipping sauce made of 1 cup fat free Greek yogurt, 1 Tbsp mayo, and a dash of Sriracha. I’m addicted.
4-6 meals/weekRead More About This Athlete
Registered Dietitian/ Family and Community Health Educator, Oregon State University Extension
I decided that this was the year to run Boston! I am registered and in the midst of training to compete in the 2018 Boston Marathon. I also enjoy half marathons and have a few of those on my schedule before and after Boston.
I train 6 days a week, typically 4 days of running with strength and cross training on the other 2 days.
I toss cubed potatoes in olive oil, roast them in the oven and finish them with a sprinkle of sea salt. I usually roast a huge sheet pan of potatoes at least once a week because my three active daughters and my husband love them as well. This is one of my go-to recipes: http://foodhero.org/recipes/potato-pals
I consume potatoes in some form as least 4 to 5 times per week.Read More About This Athlete
Superintendent/Associate Researcher UW-Madison Rhinelander Agricultural Research Station
I might consider myself more of a serious recreational athlete with interest in downhill skiing, cross country skiing, single track mountain biking, trail running, and waterskiing. I keep myself trained to participate in several triathlons, duathlons, adventure races, half marathons and 10K races throughout the year. I have raced an additional number of running, triathlon, and duathlon races each year with the WPVGA Powered by Potatoes team.
5-7 days/week (during the summer sometimes 2x/day)
Lately, my family and I have been into baking russets and topping them with a little butter, salt, pepper and Greek yogurt (instead of sour cream). During the weekends I like to slice round whites with olive oil and lightly fry in a cast iron pan to serve alongside eggs. For a quick soup, I brown carrots, onions, rutabagas, turnips, parsnips, and garlic with vegetable stock. Then I add a 1lb of baby reds or yellows (cut in half). I boil until potatoes are soft. To finish off I add a can of diced tomatoes, a bag of frozen green beans, and parsley.
4-6 meals/weekRead More About This Athlete
Private Equity Investor
Currently training for a full-marathon.
Typically, I run 5 days per week and cross-train 1 day per week. The distance of my training varies but is anywhere from 3 miles to 20 miles per run depending on how close I am to race day.
Mashed potatoes with a small amount of butter. I’m also a big fan of french fries .
I enjoy potatoes a couple of times per week but will be incorporating them into my diet more often.Read More About This Athlete
General Manager of in-home care Agency
I compete in Triathlons as well as do Brazilian Jiu Jitsu
4+ times a week
Mashed or sliced
1-2 times a weekRead More About This Athlete
5-6 days/ week
Cubed and roasted with seasoning
Just about everyday, sometimes multiple times a day.
Self-Employed Hardy Farms, Inc.
I train for marathons, half marathons, 10k’s, and fun runs.
I run 6 ½ miles every other day and do weights in between. The distances escalate as the event approaches. For a marathon I top out at 20 miles two weeks before the event.
We enjoy potato casseroles, baked, fried, grilled, but I believe our family favorite is peel on mashed potatoes. We also enjoy potato rolls, cinnamon rolls, spud nuts, baked whole wheat bread, and pizza crust all made with dehydrated potatoes. A Christmas Tea Ring with dehy is a favorite Christmas Eve tradition.
This is a hard one, since we raise potatoes. I bake with dehy in bread, rolls, spud nuts, pizza crust, etc. Fresh potatoes for main dishes often, as well as baked potatoes and home cut French fries.Read More About This Athlete
I run, lift and row.
When possible, In a typical week, I train 5-6 days.
I add dehydrated potatoes to my protein shake, and also enjoy them grilled with my other veggies
2-3 times a weekRead More About This Athlete
Marketing at Potatoes USA
For the past 17 years I have been training for and competing in road races ranging from the marathon to 5Ks. I also competed in the National Senior Games in the 400 and 800 meters. Due to deterioration of the cartilage in my knee from a meniscus injury sustained a number of years ago I have had to stop running and am now focusing on biking and swimming with the hopes of competing in triathlons in the future.
When competing I train six times per week, running three days and cross training the other three.
There are many, but I really enjoy hash browns, especially when they are crispy and topped with a fried egg or two.
I enjoy potatoes 4 to 5 times per week, spread across all day parts.Read More About This Athlete
I am a competitive ultramarathon runner
6 Days a week
About 4 days per weekRead More About This Athlete
I’d say potatoes show up in my meals 1-2 times per week.
I love the clean, complex carbohydrates and whole food goodness that potatoes offer. While I try to eat a varied diet with lots of different vegetables, fruits, carbs, proteins and sources of nutrition, they are definitely a go-to favorite for me.
I use simply prepared potatoes (boiled, baked or mashed) as both a night-before performance food and with protein as part of a recovery food. The complex carbs are a great way to top off my glycogen stores and helps me not feel heavy during a race.
I like the carrot cake performance muffins and the BBQ lentil mashed potato bowl!
I was doing a course tour in preparation for my second marathon, and a weathered older marathon vet regaled me with the story of how he ran the Comrades ultramarathon in South Africa. He said his fuel of choice were small boiled, salted potatoes. I’ve had more respect for the humble potato as an energy food ever since!
Everyday! Sometimes for breakfast but usually for dinner.
Yes, absolutely. I usually either roast or fry up potatoes in chunks and then I put rosemary and parsley and salt on them. I either eat a few of them before I train if it’s a short run. If it’s a long run over an hour, then I stash them along my route with my water so I can eat them along the way, instead of a gel or a bar. During a competitive race, I usually carry them in a little baggie with me.
When I pan-sear them a little in a frying pan and then put rosemary or parsley on them, with a little olive oil, they aren’t too messy for eating. I’ve run with other people and shared them and after the taste them, they realize how much they like them and they always want more.
My favorite is the roasted potatoes I described. Sometimes when I am BBQ-ing or hosting a dinner, I’ll prepare them for that. I like to fry in olive oil in a pan or roast in the oven.
One story I really enjoy is I ran a long relay with 9 other people. They brought fruit and other energy foods. I boiled up potatoes and I had them in a big pan. When we started out, they weren’t sure about eating them. But by the first day, after they had tasted a few, they were gone. Everyone seems to love them!
4-5 times per week
Yes, I do. Potatoes are a great complex carbohydrate that helps keep me fueled during long rides. They are also a great source of potassium which has helped prevent muscle cramping.
For my longer rides I’ll pack pre-cooked petite potatoes and consume along the way.
Potato Energy Bites and Flame-Licked fingerling potatoes with Spud Rub
I started my athletic career as a swimmer at the age of 5. When I was in my teens I realized that what I ate determined my athletic performance. Baked potatoes or mashed potatoes were always part of my pre-game meal and continue to be part of my meals.
3 times a week
I have added dehydrated potatoes to my protein shake.
Rainbow Potato Pancakes
I started back into regular exercise in 2013 and lowered my weight by 25 pounds. I have run in every Spartan Race (Sprint, Super, and Beast). I run 5 to 6 races a year ( a combination of 5K, 10K and ½) I completed my first full marathon in 2016. I have done the Race to Robie Creek ½ Marathon three times and I am planning on my 4th in 2018. Nothing beats a baked potato at the end of that race.
Yes, I look to potatoes for a budget-friendly and easy to digest source of carbohydrates and potassium.
I keep potatoes on hand at work for a healthy, microwavable option for when I forget my lunch or need an afternoon snack that will sit well in my stomach before an evening workout. Herb-loaded Greek yogurt makes an excellent baked potato topper post-workout, coupling carbohydrate and protein in that vital refueling meal.
Some teammates and I made the Red Velvet Potato Muffins (Potato Performance Muffins) once. They didn’t last long! I also was pleasantly surprised by a lemon potato salad.
One time, mid-winter when our triathlon team was in deep training mode (reaching, tired, getting short tempered), I tossed one of those foam stress-ball potatoes into the pool during a swim practice. It made its way through all the lanes. The ensuing confusion really lifted everyone’s spirits!
I consume potatoes in some form as least 4 to 5 times per week.
Yes, potatoes are tasty and easy to digest, potatoes Potatoes are an excellent source of vitamin C and a good source of Potassium,both are crucial for long run and speed work recovery in addition to keeping my immune system strong.
Cold roasted potatoes are delicious! They are often one of the first things I eat (with salt) after a run to help replace my muscle glycogen stores and electrolytes. Throughout the week, leftover roasted potatoes go into the huge salad bowls that I make for lunch; my youngest daughter likes me to pack them in her lunches as well. Carbohydrates are crucial for distance running. Potatoes are an excellent carbohydrate source for athletes who need to adhere to a gluten free diet. Try different varieties of potatoes with purple, yellow, red and pink flesh. They add beautiful color to your plate while providing high levels of antioxidants.
The Dairy-Free Crockpot Broccoli Potato Soup recipe was the basis for a dish our whole family enjoys. Given our busy schedule, crockpot meals are a staple in our household. Many people don’t realize that potatoes are great for making soups thick and creamy. My oldest daughter has lactose intolerance so this recipe caught my eye. Instead of adding dairy free milk or sour cream as the recipe suggests, I blend about half of the cooked potatoes, broccoli and broth with a 15 ounce can of drained white beans. I return this puree to the crockpot and stir to create a thick and creamy soup. Those of us without lactose intolerance top our soup with plain Greek yogurt or shredded cheddar cheese.
I was preparing purple roasted potatoes for a group; several children and adults were very unsure about eating them. A few even thought they were beets! However, one taste won them over.
Yes, I believe potatoes are an integral part of my high-performance diet. They offer the energy, vitamins, minerals and even 3 grams of protein that are imperative to sports performance and recovery. I believe potatoes play a key role in healthful lifestyles.
Managing a potato variety development facility, I always have potatoes on hand as a fast lunch, pre-workout snack or quick, easy post-workout dinner. I’ve enjoyed sampling different breeding lines to see which I like the best in the market categories of reds, yellows, specialties, russets, and round whites. Herb-loaded Greek yogurt makes an excellent baked potato topper, coupling carbohydrate and protein in that vital refueling meal!
I have made the Potato Performance Muffins and was pleasantly surprised by how delicious they were. I soon will be venturing into making the On-The-Go Potatoes, Potato Poppers with Turmeric, and Potassium Potato Smoothie.
I just recently finished a Management course through UW-Madison. During the 12-week course, class participants became familiar with everyone’s profession and the role they fill for the UW. On the last day of class, I was presented with a note that read “Dear Becky, thank you for all you do with keeping the development of new potato varieties going! They are my most favorite vegetable on the planet!”
I enjoy potatoes a couple of times per week but will be incorporating them into my diet more often.
Yes. The amount of potassium in potatoes is surprising and great for muscle growth and recovery!
Not necessarily, but the good thing about potatoes is that they are quite versatile and can go well with almost any meal.
Spinach and bacon mashed potatoes.
Over the years I have struggled to narrow down which food groups are best for training and recovery before, during, and after intense runs. But after learning about the benefits of potatoes, I believe they definitely fall into this category!
1-2 times a week
Yes, in the days leading up to a long format race, potatoes are an important part of my carbohydrate loading diet.
Mashed potato and Egg bites
Not at this time.
Just about everyday, sometimes multiple times a day.
YES! I prepare meals in advance all with pre portioned amounts of potatoes to get the correct amount of carbs to fuel and recover from my workouts.
I’m basic, I generally just cut, season and bake and they are delicious.
Too many to choose from! They all look great.
Potatoes were a big asset in helping me win my IFPA Natural Bodybuilding Pro Card.
This is a hard one, since we raise potatoes. I bake with dehy in bread, rolls, spud nuts, pizza crust, etc. Fresh potatoes for main dishes often, as well as baked potatoes and home cut French fries.
A loaded baked potato the evening before a race is usually included as a side.
No tricks or tips other than eat them often!!! I am going to try a new idea in my upcoming marathon. I was impressed with an ultra marathon runner who shared that he fuels up with boiled potatoes during the race. I am thinking about mile 13 and 18. All I need is a volunteer to be at those mile markers
Oh, dear. Another hard one! Rather than choose, I would say that the versatility of the potato is super for any occasion or purpose you need to fill. EAT MORE POTATOES.
I ran as a child with my brothers for fun. I have run in our community 10K for 32 years consecutively with my children and now grandchildren. I ran my 1st marathon when I was 45 and have done one a year since then. I will run my 21st this year at age 65. I am not fast but love running and have good endurance. Staying involved in this sport has kept me happy, healthy, and strong. Potatoes have been a staple through all these years. Life is good.
2-3 times a week
Absolutely, especially when I know my next workout is a monster. Potatoes complex carbs really help to push through it.
I replace the banana in my protein shake with dehydrated potatoes, blended with ice, spinach and chocolate protein powder, it’s a great recovery drink
I sampled the Miso Potato Pot Stickers with White Truffle Shoyu Dipping Sauce they were amazing!
I added potatoes to my recovery diet at the suggestion of a trainer, I was struggling with lagging energy toward the end of the week. This addition made a definite improvement in my training energy and intensity level.
I enjoy potatoes 4 to 5 times per week, spread across all day parts.
Yes, potatoes are an integral part of my performance focused diet. I always have a large serving of potato hash made with ground Turkey, the night before a race.
Consuming potatoes the night before a race is very effective. The potato hash that my wife prepares is made with ground turkey and lots of sliced potatoes. Microwaving the potatoes somewhat before slicing and adding to the frying pan greatly speeds the process and makes sure that the potatoes are done when the turkey is. We serve it with a bit of hot sauce and pickle relish and a side of cottage cheese and cooked vegetable such as zucchini or green beans and a salad.
The red, white and blue potato salad is an excellent side to accompany grilled burgers or sausage.
A friend of mine who was riding the triple by-pass bike ride here in Colorado was half way up the third climb and was fading fast. He had to stop, but was given a bag of potato chips by a spectator. After finishing the chips and consuming lots of water he felt reenergized and was able to complete the ride.
About 4 days per week
Yes, they are my go-to food during ultramarathons
Standard mashed potatoes are my go-to, occasionally I mix avocado into the mashed potatoes
Creamy mashed potatoes
I was raised in Denver Colorado and still live here. I absolutely love running! I am an ultra-marathon runner and spend much of my time training on the roads in Denver and on the trails in the beautiful Rocky Mountains. I love to travel and run anywhere I can. I have run a marathon or longer in all 50 states and now want to do the same on all seven continents. I love to run any distance, but my favorite distance is 100 miles or longer! During my ultra-marathons my main fuel is potatoes. Mashed potatoes have gotten me through many races and I know that they will get me through many more!
Potatoes provide the carbohydrate, potassium and energy that we need to perform at our best. More energy-packed than any other popular vegetable, potatoes have even more potassium than a banana. Plus, there’s a potato option to fuel your body and brain throughout the day — whether you lead an active lifestyle or are competing with elite athletes.
Performance Magazine PDF
To fuel your performance, look no further than the potato. Did you know that potatoes provide the carbohydrate, potassium and energy you need to perform at your best? Potatoes are more energy-packed than any other popular vegetable and a medium-sized potato with the skin has even more potassium than a medium-sized banana.
Potato Power Recipe Booklet PDF
“Whether you’re a professional athlete or a yoga novice, you need these Smoky Maple Potato Bites in your life. The crunchy panko crust is the perfect foil to creamy and satisfying potato center. These bites are a perfectly satisfying way to fuel your body and brain throughout the day.” —Katie Cavuto, MS, RDGet the recipe Performance Recipes
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