Wash red potatoes and peel, if desired (I like to leave the skins on for color). Chop into ½-inch pieces (a vegetable chopper is super handy for this).

Electric Pressure Cooker Method: Place potatoes in electric pressure cooker insert with 3 cups of water and 1 teaspoon salt. Lock lid in place and cook on high pressure for 2 minutes. Naturally release potatoes for 5 minutes and then do a quick release.

Stovetop Method: Place potatoes in medium saucepan with 3 cups of water and 1 teaspoon salt. Turn heat to medium high and heat until water starts to boil. Turn down heat to medium, cover the pan and let potatoes for simmer for 10-12 minutes or until potatoes are easily pierced with a fork. 

Drain potatoes well in a colander and place in a large bowl or the bowl of a stand mixer. Place butter and minced garlic in microwave safe dish or pan on the stove and heat until butter is melted and garlic is aromatic. Add butter/garlic mixture to potatoes, then add cream, butter, freshly grated parmesan, salt, and pepper. Mash to desired consistency either with a hand mixer or a potato masher. Don't overmix if using a mixer or potatoes will become gluey. Taste and add salt and pepper, if needed.

Serve immediately or transfer to a heat-proof serving dish, cover with aluminum foil and keep in a warm oven until ready to serve. Or you can place the potatoes back in the electric pressure cooker and use the keep warm function until ready to serve (for up to about an hour). You can stir in a little milk into the mashed potatoes just before serving if they need a little rehydrating after the warming process. Add chopped fresh chives just before serving, if desired.