Add the potatoes, water, and salt to an Instant Pot. Put on the lid and seal the pressure valve. Cook for 6 minutes on high pressure.
2. Step
Meanwhile, combine the heavy cream, garlic, and butter in a small saucepan over low heat and cook until the butter melts and the cream is warmed through, 3–4 minutes. Remove the garlic cloves.
3. Step
Use the quick release method to release the pressure from the Instant Pot.
4. Step
Drain the potatoes, then mash with a potato masher or fork.
5. Step
Gradually add the cream mixture to the potatoes, stirring until fully incorporated. Season with salt to taste.
