I've eaten potatoes with tinges of green, and I seem to still be alive, so I wouldn't worry too much.

Green potatoes contain a toxin called solanine (I think that's spelled right). However, an adult would have to eat four pounds of potatoes at a sitting, all green, to ingest enough to cause health issues. Children, being smaller, shouldn't eat any, it doesn't take as much to cause neurological reactions.

The real reason I don't eat the green parts is that it doesn't taste good. I cut the green parts off and discard, and eat the rest of the potato.

Annie

A "green blush" is no problem. You just peel/cut it off and cook the rest. The rose blush (depends on the variety) is usually just a maturing of the peel in that area issue due to exposure to air. Both indicate the potatoes were not covered enough.

Dave