As I mentioned above, I tried a sweet potato version of the mashed rutabaga with watercress and watercress butter from Six Seasons p 366
I like the texture that the watercress stems added to the mash and the contrast between the sweet mash and sharply flavored greens. I'll keep my eye out for an actual rutabaga but this is certainly a recipe that can adapt to most any root vegetable - plain Jane potatoes included. Add that to McFadden's suggestion that the butter can be made with other herbs or tender greens and the variations are endless.
