In a food processor, with the large shredding blade fitted, shred the potatoes. Place the potatoes on a clean dish towel and squeeze out all the liquid.

Mix with the oil, salt, pepper and potato starch.

Place about 1/4 cup of the mixture into each muffin tin and press to spread them up the sides slightly.

Bake on 400 degrees Fahrenheit for 20-30 minutes, until golden and crispy.

Place your mashed potatoes and sweet

potatoes in a bag (each color on one side of the syringe bag) with a syringe fitted.

Create two tone swirls. You can also add

scoops instead.