Hello all, Does anybody know exactly how to make mashed potatoes pass for ice cream in a photo? There must be something more to it than a batch of semi-dry mashed potatoes. I read something about confectioner's sugar and margarine added to the mix but it said nothing about the proportions. I know that photographing actual ice cream is like a Ph.D. level discipline, and I want to make it easy on myself. :-) Any food styling gurus out there know the secret? Thanks!