First, cut the potatoes into quarters and then add them to the Instant Pot. Next, pour the vegetable stock in and then sprinkle with salt.
Pressure cook for 12 minutes followed by a quick release of the pressure. Melt the butter in a saucepan and then saute the minced garlic on low heat for 2 minutes.
Once the potatoes have cooked, use a potato masher to mash to your desired consistency. The longer you mix, the more mashed they will become.
Finally, add the garlic butter, pepper, parsley, and rosemary to the mashed potatoes and stir well. Serve warm and enjoy.