Prep the potatoes and place them in the Instant Pot. Add water until potatoes are just covered, along with a generous pinch of salt.
Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer to cook for 10 minutes on high pressure (it'll take about 10 minutes or so to get up to pressure).
Add the butter, cream, and garlic to a small saucepan and warm it over low heat. This step infuses the garlic flavor into the cream and slightly cooks the garlic to take the edge off a bit.
Quick release the pressure once the Instant Pot's countdown has finished.
Carefully take the inner pot out of the Instant Pot and drain the potatoes into a colander (I use oven mitts). Return the potatoes to the inner pot once they're thoroughly drained. If there's still excess water, press the "sauté" button and let the water evaporate for about a minute or so, then be sure to press the "keep warm" button to turn it off so they don't burn.
Mash the potatoes right in the Instant Pot. Slowly pour in the warm butter/cream/garlic mixture and mash until potatoes are smooth. Season with salt and pepper (I am hesitant to suggest an amount of salt since tastes differ, but 1 teaspoon for this quantity of potatoes is a good start). Serve with extra butter if desired.
Serves 4-6 depending how much people eat.
Make-ahead tip: Leave the potatoes in the pressure cooker for up to a few hours and they will stay fresh and warm using the "keep warm" setting.
This recipe will easily double in a 6-quart or larger Instant Pot. Add enough water to just cover the potatoes and don't go over the max fill line. Same cooking time.
This is the 6-quart Instant Pot I used for this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.