Combine potatoes, garlic and broth in Instant Pot. Season with salt and black pepper, to taste, and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set to “Manual High Pressure” for 8 minutes cooking time.
When cooking time is complete, allow pressure to release naturally for 10 minutes, then open valve manually release any remaining pressure.
Carefully remove lid and add cream and butter. Mash the potatoes with a potato masher or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.
Transfer mashed potatoes to a serving bowl and serve immediately. Enjoy!
