In a large pot combine the potatoes and enough cold water to cover by one inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes,or until the potatoes are tender. Drain the potatoes.
With an electric hand mixer or a stick blender, beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs (1 at a time), the flour, the milk, the salt, and the extracts, beating until the mixture is well combined.
Divide the mixture between two, sprayed with pam or some other cooking spray, 1 1/2 qrt souffle dishes or one deep casserole dish.
In a small bowl combine the pecans, brown sugar, and the cinnamon. Sprinkle the mixture on top of the souffles, and bake them in the middle of your oven for 1 hour.
Once done let it rest for a few minutes before serving