Step 1

First, peel the potatoes and then slice them into 5 or 6 big slices. Place them in the Instant Pot.

Step 2

Pour 2 cups of cold water over the potatoes. Add the garlic clove and salt.

Step 3

Place the lid on the Instant Pot, turn the valve to SEAL.

Step 4

Press 'PRESSURE COOK' and then set the timer for 8 minutes.

Step 5

It will take about 10 minutes for the potatoes to come up to pressure before the 8 minute count-down begins.

Step 6

Once the timer goes off, carefully use a towel to do a forced pressure release (which is just manually turning the valve to VENTING instead of SEAL). Be careful--the steam is going to spray out quickly! Keep your hand and arm covered with a towel and stand back.

Step 7

When the valve drops, remove the lid from the pressure cooker. Then, carefully drain the excess water from the pot. You can pour the potatoes into a strainer, or just tilt the pot over the sink with a strainer to drain out the water. Put the potatoes back in the pot.

Step 8

Next, chop the butter and cream cheese into cubes. Place them in a microwave-safe dish, pour the milk on top, and heat for about 30 seconds in the microwave just to take the chill off.

Step 9

Pour the milk, butter and cream cheese mixture on top of the potatoes.

Step 10

Then, using a non-metal potato masher, mash the potatoes and incorporate everything together. (I've used a hand-held mixer and very carefully avoiding touching the sides and bottom of the pan).

Step 11

Taste and add more salt (if needed) and plenty of freshly ground black pepper.

Step 12

Serve with chopped fresh parsley and extra pats of butter on top.