Roast the garlic: Slice tops of garlic bulbs off. Please cut side up on medium size piece of foil, drizzle with enough oil to moisten the garlic bulbs, about 1 or 2 tablespoons. Sprinkle with a pinch of salt. Replace garlic bulb tops. Bring sides of foil up and crimp together to make a foil packet. Place packet on baking sheet and bake 40 minutes, or until garlic is soft and fragrant and brown. Remove from oven to cool.
Place potato cubes in pressure cooker and add just enough water to cover the potatoes, about 4 cups. Salt water with 1 teaspoon salt. Place pressure cooker valve to “sealing” position.
Pressure cook potatoes on high for 7 minutes. Quick release the pressure and immediately drain potatoes with a strainer.
Add cooked potatoes back to pot. Add roasted garlic. Mash with a potato masher.
Add butter, cream cheese, sour cream, cream, and seasoning. Mix with a hand mixer on medium for about 30 seconds until potatoes are light and fluffy.