Combine the potatoes, garlic, rosemary leaves, and broth in an Instant Pot®. Season with salt and black pepper, to taste, and stir to combine. Add the lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
When the cook time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully remove the lid and add the heavy cream. 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 to a serving bowl and top with butter and serve immediately. Enjoy!
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