Place the potatoes, bay leaf, garlic, water, ½ tsp. salt in the pressure cooker.
Lock the lid and bring to high pressure and cook for exactly 8 minutes.
Remove the pressure cooker from heat and do a quick pressure release. Discard bay leaf.
Drain the potatoes and garlic in colander, return them to the pressure cooker.
Set the Instant Pot to “Manual” at high pressure for about 3 minutes.
Release the pressure naturally and dish out.
Mash potatoes to a chunky consistency and add butter and cream cheese.
Garnish with chives and season with salt and pepper and serve.