Put potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil over med-high heat. Boil for 15 – 20 minutes. Potatoes are done when easily pierced with a knife. Drain in colander. Let steam escape, ensuring the potatoes are dried out a bit.

Combine milk and cream in a small sauce pot and warm over medium heat. Place potatoes in a medium bowl, add warm milk mixture and butter. Beat with hand mixer (or paddle attachment for stand mixer) until smooth, but do not over mix. Season with salt and pepper.

Combine cold mashed potatoes with eggs, flour and herbs if using. Heat a tablespoon of butter in a non-stick skillet and drop ½ cup portion (4 oz) of mashed potato mixture into hot pan. With wet fingers, slightly flatten the top of the potato cake. Cook for 4 – 5 minutes, flip and cook for an additional 4 – 5 minutes, until dark golden brown on both sides. Repeat until you’ve used up all of the potato mixture, adding butter to the pan as necessary.

In a dry skillet or sauté pan, toast pecans for 5 – 7 minutes over medium heat, until fragrant. Cool. In the bowl of a food processor, combine toasted pecans, coconut oil and salt. Let processor run for 2 – 3 minutes, then scrape down bowl. Blend until smooth, stopping to scrape down the bowl as necessary.

Serve potato cakes warm topped with pecan butter.