Rinse and roughly chop golden potatoes and sweet potatoes. If your golden potatoes are small, don't even bother chopping.
In a medium saucepan, place golden potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the potato. The skin should come right off. Place golden potatoes and sweet potatoes in two separate bowls.
Now, preheat oven to 350°F.
Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.
In the golden potato bowl, add nutmeg, 4 tablespoons milk, 2 tablespoons butter, a pinch of salt and pepper. Mash until well blend.
Scoop mashed sweet potatoes into a shallow small bowl or a glass; put it upside down in the center of the pie pan; add mashed golden potatoes around it and press it to the bottom as well as the side of the pan.
Once the mashed golden potatoes are in place, carefully remove the shallow bowl by pulling it out, leaving the mashed sweet potatoes in the middle. Use the back of a spoon to arrange it nicely. Top with a few more pecan halves.