Yes, those are pink taters! That link to Shutterbug magazine that L8RDAZE posted was a very interesting article about food styling. It showed how much effort the author went to for the "perfect" ice cream shot. My ice cream was not nearly cold enough (straight from the freezer) and started to deteriorate immediately. BTW... where does one go to buy dry ice? Anyway, I think the potato formula could work out if I new some better tips on how to do it. I think that info is not widely available because it's one of those food stylist's "trade secrets" and all. But, I know someone I could ask, someone who has probably done it. Stay tuned... :-)