Japanese mashed potatoes

Overview

I tried it today and it tasted really good. I have always liked the mashed potatoes in Japanese restaurants, with its rich milky flavor.

Wash the potatoes, cut them into large pieces, boil them in a small milk pot for about 40 minutes, add two tablespoons of salt, adjust the saltiness according to personal preference, until they can be easily smashed with chopsticks, then pour out all the water.
Mash the potatoes with a potato blender while they are hot. Add butter and mayonnaise and stir together. It is best to cut the carrots as small as possible (learn from my lesson... I cut them into thin slices and mashed them for a long time...)
Just stir it evenly and you can still style it if you have extra tools at home.