Training & Race Potatoes Recipe
These training and race potatoes are perfect for a savory option to fuel you while running or cycling!
Servings 2
Calories 132kcal
Ingredients
- 2 medium sized potatoes
- 2 cups water
- 1 beef bouillon cube
Instructions
- Peel potatoes and chop into 1-inch pieces.
- Place in a small to medium size pot. Add 2 cups of water and heat over high until boiling.
- Add beef bouillon cube and reduce heat to medium-high. Cook for 10-15 minutes, or until potatoes are tender and most of the liquid is gone.
- Turn off heat and mash potatoes with a potato masher or the back of a fork. The additional broth that’s left will blend in as you’re doing this and help make creamy potatoes.
- Let cool for a few minutes, then separate the potatoes into two plastic baggies. Bring them along with you during your ride/run. When ready to eat, tear off the corner of the baggie and eat it like you would an energy gel. YUM!
Notes
Notes:
- If you have a kitchen scale, weighing the potatoes is ideal when you first make these.
- Aim for about 10.5-11.5 ounces / 300-325 grams total for this recipe.
- If potatoes are tender at the end of cooking but there is still a lot of liquid left, just drain some off before mashing.
- I prefer peeled potatoes for during exercise – but for recovery afterwards, keep the skin on for added nutrients & fiber.
- The bouillon cubes I use have 900 mg of sodium per cube. Just keep in mind your nutrition facts may be different for sodium depending on the concentration in your cubes.
Nutrition
Calories: 132kcal