Boil water in large pot filled up about halfway. While water is boiling, peel and chop potatoes into 2 inch cubes. Drop slowly in pan and boil until they start to fall apart and you can stick a fork all the way through them (about 15 minutes or so for me but keep an eye on them) set aside when done.
In a mixing bowl, combine butter, cheese, brown sugar and cinnamon, mix in electric mixer until all ingredients are evenly distributed.
Add cooked potatoes to mixture, continue mixing on medium speed until mixture is a little whipped looking and smooth.
At this point you can decide to hand mix the chopped pecans throughout the mixture or layer them on top, whatever your preference.
Bake in glass casserole dish at 350 degrees for 45 minutes, serve warm, enjoy!