Wash and peel the skin of potatoes, cut into thick slices, and add it to the instant pot.
Add the garlic, tablespoon of butter, salt, and water to the instant pot and cover with the lid, and secure the pressure valve knob to the “sealing“ position.
Cook the potatoes for 8 minutes on “high” pressure. Once the cycle is complete, releasing the remaining pressure immediately by turning the pressure valve knob to the “vent” position.
Use the potato masher to mash the potato to smooth.
Stir in the remaining butter, sour cream, and cream cheese. The potatoes will be hot and everything will come together to smooth and creamy.
Finally, add the chives and serve the mashed potatoes with a teaspoon of butter on top.