2 tablespoons chopped fresh thyme (or 1 1/2 teaspoons dried thyme added with water to the potatoes in step 2)
Ground black pepper
Heat the Graisse de Canard Gold® in a large pot over medium heat. Add the garlic cloves and cook 3-4 minutes, until they're slightly browned.
Stir in the potatoes, then add water to cover, along with 1 tablespoon of salt. Bring to a simmer. Cover the pan and continue simmering for about 20 minutes, until the potatoes and garlic are soft.
Drain the potatoes and garlic and return them to the pot. Mash with a potato masher or hand-held mixer. Add the horseradish sauce and thyme, then the diluted Glace de Poulet Gold® (you may not need entire amount), until you reach the consistency you like. Blend well. Season to taste with additional salt and pepper.