Longevity of mashed potato and dough
Yesterday I mashed a whole load of potatoes, intending to make potato cakes that day and today. I actually ended up with some left-over dough (containing mashed potato, flour and a beaten egg and some baking powder). Over night, the dough has turned somewhat green (but only on the outside) while the mashed potato appears as it did yesterday. What is the longevity of these things?
I cooked the dough anyway, and ate it and it was yummy, so in 24 hours I'll have more information regarding the short-term safety but what's your experience?
We don't inherit the Earth from our parents; we borrow it from our children.