I have just been given 2 50lbs bags of potatoes, Does anyone have any good ideas on how to use some of them before they go bad or I find a place to donate them too... If you have any ideas where to donate them that would be greatly appreciated as well.
Thank you 
well you could make my two favorites mashed potatoes and chessy potatoes. I am not sure if you could make a potatoes dish is freeze til when you need-- I would think you could....
if you store them in a cool dry place the potatoes should last a long time... I mean months.
I love to make what I call twice baked potatoes. I make mashed potatoes then add all the ingredients I and my family like - bacon bits, green onions, cheese and butter. I put it in a 9x13 pan and bake it in a 350 degree oven for 20-30 minutes. Just enough to brown the edges and melt the cheese. Doesn't take as long as baked potatoes and tastes really good.
My mom makes a Chocolate Potato Cake with mashed potatoes. Below is a recipe I found at:
http://starchefs.com/chocolate_lovers/2002/html/may/recipe_01.shtml
It is not my moms recipe (which I can't find right now 
) but it looks almost exactly as I remember it.
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If you are going to start from scratch here and boil the potatoes yourself (thats my preference), its important to note that you dont want to add any salt to the water in which the potatoes are boiled, or any milk, butter, salt, or anything else to the mashed potatoes. Also, you must either use a potato ricer/food mill to mash them, or mash them and then sieve them. If you do not, and just use a regular masher, the potatoes will have small lumps, and the resulting cake will not be pleasant. If you think all of that is too much like work, this cake can also be made using instant mashed potatoes--again, however, make them only with water, and do not add any butter, milk, or salt.
This cake is not too sweet and quite chocolatey. If you want to dress it up, sift on a bit of confectioners sugar just before serving. It keeps well at room temperature, tightly covered, for a few days, and it freezes beautifully, too. Great for a take along dessert for any informal occasion.
Ingredients:
1 cup hot, unseasoned mashed potatoes (no lumps!)
1 cup lukewarm water
2 cups sifted all-purpose flour
3/4 cup unsweetened Dutch process cocoa powder
2-1/4 tsp. baking powder
Optional: 2 tsp. instant coffee granules
1/2 tsp. baking soda
Pinch of salt
Optional: 1 cup miniature semisweet chocolate chips
2/3 cup unsalted butter, softened
2 cups granulated sugar
1 tsp. vanilla
4 eggs, graded large
Optional for serving:
Confectioners sugar
Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2 inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.
Place mashed potatoes into medium bowl. With small whisk, gradually stir in water to form a smooth mixture; do not beat mixture excessively. Cool to lukewarm.
Meanwhile, sift together flour, cocoa powder, baking powder, optional coffee granules, baking soda, and salt. If using the miniature chocolate chips, place them in a small bowl with about 1 Tbsp. of the sifted dry ingredients and stir well until chips are coated. Set aside.
In large bowl of electric mixer (fitted with paddle beater, if available) combine butter, sugar, and vanilla. Beat at a low speed to blend, then beat 2 minutes at medium speed, scraping down bowl and beater(s) with rubber spatula once or twice. Add eggs, 2 at a time, beating in at a low speed until blended. Scrape bowl and beater(s) with rubber spatula. Increase mixer speed to medium; beat 1 minute.
At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Scrape bowl and beater(s) occasionally with rubber spatula. Batter may still appear curdled after all ingredients have been added--OK. Remove bowl from mixer.
If using the chips, add them now, along with any remaining sifted dry ingredients in the bowl. Fold in with rubber spatula only until evenly distributed.
Turn batter into prepared pan. Spread level, making sure batter is well-pushed into corners, then run batter slightly higher along pan edges and in corners.
Bake in preheated oven 27 to 32 minutes, turning pan back-to-front once about halfway during baking. Cake is done when toothpick inserted near center emerges with a few moist crumbs still clinging to it. Do not overbake! Remove to cooling rack.
During baking, cake center will rise higher than edges, but center will fall slightly as cake cools. Cool completely before serving. If desired, sift confectioners sugar over top just before serving. Store at room temperature, covered airtight, for up to 3 days; freeze for longer storage.
Yield: 12 to 16 servings
how about:
-roast with potatoes
-pork chops and potatoes cooked in cream of muchroom soup
-mashed potatoes, make enough to have leftovers
-potato cakes with leftover mashed potatoes
-old fashioned french fries
-fried potatoes-not french fries but fried potatoes!
-cheesy potatoes
-twice baked potatoes
-baked potatoes
-potato soup, really good with the cold weather!
-peel and cube potatoes, sprinkle with cavender's greek seasoning, add a little butter and bake til done
-peel and cube potatoes, add browned ground beef, a couple beef boullion cubes, and enough water to cover and cook til water is gone and potatoes are soft
let me think some more and see what else I can think of......
Potato candy (not sure of the name in English) here it's bonbon aux patates!
One boiled whole potatoe
powder sugar, enough to make a dough
Mix the two together, and roll on wax paper. Spread peanut butter , just a thin coat. Roll in a pinwheel shape, and cut candy about ½ inch.
Yummy!!!!!! very sweet
whenever weird stuff like this happens when I'm overloaded with food I keep some and make what I can with it. I usually can only use a portion and give the rest to a foodbank or I sometimes will buy a big ham and make all the side dishes with desserts and take them to a place in need, like a seniors home or someplace with people of special needs. I always call first though to make sure it's ok and to check for allergies. Everyone is soooo greatful when my friend and I do this. Everytime I go someone has tears in their eyes from happiness because they usually don't have too much to eat or they are pushed in a corner and forgotten by the world. Sorry for the long post. Melissa
I love to make what I call twice baked potatoes. I make mashed potatoes then add all the ingredients I and my family like - bacon bits, green onions, cheese and butter. I put it in a 9x13 pan and bake it in a 350 degree oven for 20-30 minutes. Just enough to brown the edges and melt the cheese. Doesn't take as long as baked potatoes and tastes really good.
My mom used to bake the potatoes whole, then slice them in half, scoop the potato out of the skins, return the skins to the oven to crisp up, mash the potatoes and add bacon, cheese, chives, butter, garlic...whatever you love in your mashed potatoes...then fill the crisp potato skins with this twice-baked mixture, top with cheese and bake for awhile until heated through. Top with sour cream and a sprinkle of chives or green onions, and VOILA! A dish that's as beautiful as it is delicious!
I wish I had the patience for so many steps! 
I don't know how much 50lbs is but we use 20 kgs bags at our restaurant and the prices our F&V supplier is charging for potatoes is outrageous so I'll take them what do you think the shipping from Canada to Australia would be..... 
I'm not sure if anyone has suggested gnocci yet, my DH makes potato gnocci every once in a while.
do you have a dehydrator? Slice them up thin and dehydrate them for use later.
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