Place the potatoes and the chicken stock into the instant pot
Secure the lid & cook on manual for 10 minutes.
While the potatoes cook, place the cashews in a microwave safe bowl. Cover with water & cook for 3 minutes. Drain the cashews.
Place the Cashews in a blender with ½ C. of water. Blend until smooth.
When the instant pot completes the cooking cycle, release pressure.
Add the cashew cream, garlic, ghee & salt to the instant pot. Using a hand mixer or potato masher, begin to whip/mash the potatoes. Taste & season with additional salt if needed.