Here's another winner I busted out at Thanks Giving. I modified it slightly in that I used a potato ricer so as not to over mash and render them gluey (originally found on http://www.allrecipes.com/ and tips specifically from here)

Ingredients

2 pounds potatoes 
4 cloves garlic 
1/4 cup freshly grated 
   Parmesan cheese 
1 tablespoon butter or margarine 
1 tablespoon chopped fresh rosemary 
1/2 cup Evaporated Lowfat Milk 
salt and ground black pepper to taste

Directions

1 PLACE potatoes and garlic in large saucepan. Cover 
   with water; bring to a boil. Cook over medium-high heat 
   for 15 to 20 minutes or until potatoes are tender; drain. 
2 RETURN potatoes and garlic to saucepan. Mash potatoes and
 garlic together with a potato ricer. Add cheese, butter and 
   rosemary; stir until smooth (but not too much). Gradually stir in evaporated milk. Season with salt and pepper.

I made this for last Thanks Giving (Canadian) and it was well received by all, even my mother who likes her festive dinners to be on the traditional side. (originally found on http://www.allrecipes.com/)

Ingredients:

1 cup water 
3/4 cup white sugar 
1 (12 ounce) package fresh cranberries 
1 cup apples - peeled, cored 
   and diced 
1/2 cup cider vinegar 
1/2 cup raisins 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground allspice 
1/8 teaspoon ground cloves

Directions

1 In a medium saucepan combine the water and sugar. Bring 
   mixture to a boil over medium heat. Add the cranberries, 
   apples, cider vinegar, raisins and spices. Bring to a boil, 
   then simmer gently for 10 minutes stirring often. 
2 Pour mixture into a mixing bowl. Place plastic wrap 
   directly on the surface of the sauce. Cool to room temperature 
   and serve or cover and refrigerate. Bring chutney to room 
   temperature before serving.