Start by peeling and cubing your Yukon Gold or Russet potatoes. Place them in a large pot filled with salted water and bring to a boil over high heat. Let them simmer for about 15 minutes, or until fork-tender. Once done, drain the potatoes and return them to the pot.

While the potatoes are still hot, add butter and warmed milk to the pot. Use a potato masher or hand mixer to combine everything until creamy and smooth. Taste and season with salt. Set the mashed potatoes aside, keeping them covered.

In a medium bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until cooked through.

In the same skillet, lower the heat and add a tablespoon of butter. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese and Dijon mustard. Let the sauce thicken for 3-5 minutes.

Return the cooked shrimp to the skillet with the creamy sauce. Gently toss to coat and warm for 1-2 minutes.

On serving plates, place a scoop of mashed potatoes as the base. Top with creamy garlic shrimp and drizzle with sauce. Garnish with fresh thyme.