Botulism was actually the preferred toxin in leftover potatoes, spuds, as it turns out are a perfect growing medium for various toxic foodborne bacterium. They're cheap, plentiful and easy to safely cook from raw. Using old(cooked) potatoes just isn't worth the risk.
Microwaves are notoriously poor at heating foods evenly and will seldom achieve a killing temp of 165F for most toxins, but botulism requires 185F for five minutes to render the toxins somewhat safer to consume. If you don't make potato pancakes the morning after you enjoy your mash then toss them.
Last edited by Greger; 11/11/21 04:03 PM.
