I had some rutabegas I needed to use up (doesn't everyone?) and decided to try the traditional Scottish version, "bashed neeps".  Basically, you cube your rutagegas (turnip? swede?) and boil until tender, then mash with some salt, pepper, a touch of mace, and plenty of butter.

These made a great side dish with some of New Seasons' pork bratwurst cooked in beer (Fat Tire) with some onions.  Much more interesting than mashed potatoes, and less starchy.  The rutabegas have less of a "turnipy" taste (IMHO) than the white turnips, so might have a wider appeal. 

Monday night I had to use up some turnips ( ) so I made some "armored turnips" which is a medieval recipe.  Cube and boil the turnips until tender, but still firm, then drain and add some butter, salt, pepper, cinnamon, and ground ginger, then stir in some cheese.  I used parmesan.  Very tasty, and a quick and interesting side dish.