A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Horseradish Mash and Caramelised Onions

There's nothing like a good dollop of mashed potato to cheer everyone up. But the addition of horseradish turns into something amazing.

That alongside caramelised onions and some nice fat sausages and you're really talking!

Horseradish mash and caramelised onions. Pictures with sausages.
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Good quality butchers sausages are vital - none of those 'low in fat' things with the meat so minced up you have no idea what it is.

The secret to making proper caramelised onions is they can't be hurried or rushed in any way at all.

Long, slow cooking over a low heat without stirring for a good while is what makes the onions soft and releases the natural sugar in them. The result will be nice, brown onions that are almost gooey.

Horseradish Mash and Caramelised Onions

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horseradish mash, horseradish mashed potatoes, recipe, caramelised onions
Yield: N/A
Author: Jan Bennett
Horseradish Mash and Caramelised Onion

Horseradish Mash and Caramelised Onion

A great potato side dish for sausages or roast beef.
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min


  • Mashed potatoes
  • Creamed horseradish from a jar - to taste
For the caramelised onions
  • 3 large onions - peeled and sliced, they look a lot until they're cooked
  • 1 tablespoon vegetable oil
  • 20g unsalted butter
  • a pinch of brown sugar


To make the caramelised onions
  1. There's no real recipe, heat the oil and butter to a frying pan.
  2. Throw in the onions along with a pinch of brown (use white if you don't have brown) sugar and cook, uncovered, over low heat for about 20 minutes before stirring them. You will need to keep an eye on them but they shouldn't burn if the heat is low.
  3. Stir them and then leave them to cook for another 20 minutes before stirring again. They might well take 50 minutes to go nice and brown and gooey.
To make the horseradish mash
  1. Make your mash potato in the usual fashion, making sure it's seasoned nicely with salt and pepper. Once it's nicely mashed stir in a little horseradish, add a little at a time to your taste.
  2. Remember you can always add more but you can't remove it once it's in so go carefully, 2 teaspoons to two large servings of mash should be enough, or you won't taste the rest of your dinner!
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1 comment

  1. Looking delicious as always Jan! I HATE cheap sausages and so I never order a breakfast in a cafe. They always use cheap pasty textured sausages. For once I'd love to find one that doesn't. If I had my own B&B I'd only serve the best sausages and bacon. Seriously. They are worth every penny! I love fried onions. There is a street cart in Chester and the onions always smell so fab when we walk past. I could be stuffed to the gills and the smell of them would still make my taste buds tingle! xxoo


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