: At Sullivan Street I was the first, I believe I was the first female bread baker. There were women who did pastry there, but there wasn't a woman in the back making the bread.: And I also did three months at Bread Alone and that was a challenging crew too, it was all male. And I couldn't lift, there was one bag of flour that he was importing and it was in kilos. It was 40 kilos, which is 88 pounds.
Before I show you the techniques you need to make the mashed potatoes. You can find recipes for classic ultra fluffy mashed potatoes and the make ahead casserole on Serious Eats. One of the easiest make-ahead mashed potato methods I know comes from my restaurant days. The key is to keep cream out until the last minute, then heat it up and use it to bring the potatoes back to life. Put potatoes that you've mashed with butter in a container and press plastic wrap directly against the surface to prevent a skin from forming. When you're ready to serve the potatoes, keep the cream in a saucepan until it comes to a boil.
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