Directions

1. Add potatoes, chicken stock, garlic, rosemary and 2T butter.
2. Close and lock lid, set pressure cooker to "potatoes", and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and check that potatoes are fork-tender. If needed, cook an additional 3 min.
5. Remove rosemary sprigs. Add heavy cream and remaining butter. Mash potatoes until creamy and smooth.
6. Serve hot.