In a large pot, boil water. Add potatoes. Boil for about 15 minute or until tender.
Preheat oven to 375°F.
In a saucepan, melt butter over low heat. Wait for it to bubble up and you hear cracking. You are browning the butter. Swirl occasionally until golden brown in color. Set aside.
Strain potatoes and pat dry. Mash until smooth. Add 3/4 of the butter mixture, fold to combine.
Add potatoes into a 8x11 or 9x13 casserole dish. Smooth into one even layer then drizzle remaining butter over the dish. Add candied pecans.
Using a pastry brush, brush pan then lightly coat the pecans. Bake 15 minutes. Allow to rest for 20-25 minutes before servings.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!