Peel and chop potatoes into cubes. Place potatoes, garlic and cold water in the instant pot. Pressure cook on high for 7 minutes, followed by a "quick release".
Push potatoes to one side and set to “Sauté”, allowing any water to cook off. Add whole milk, butter, cream cheese, and salt and pepper.
Use a potato masher to combine all the ingredients until desired consistency is achieved.
Serve with freshly chopped parsley, and a slice of butter! Enjoy!