Cover the potatoes with water in a large pot. Bring to the boil and then simmer for 15 minutes on medium heat, until potatoes are tender. Drain well. Return potatoes to the pot and leave to stand.
Meanwhile, heat the milk gently on low heat in a small saucepan. Add the Knorr Vegetable Stock Pot and garlic and stir until pot has melted.
Mash the potatoes until very smooth, without lumps.
Add the milk, Stork Margarine and Robertsons Course Black Pepper and mash really well.
BETTER FOR YOU TIPS: Serve this dish with a side of perfectly seasoned oven roasted Mediterranean vegetables