Place the cubed potatoes in boiling salted water and cook until they are tender when pierced with a fork, about 15 minutes. Drain well and return the potatoes to the pot. Mash them together with butter and warm milk until smooth and creamy. Season with salt to taste, then cover to keep warm.

Pro Tip: Warming the milk before adding helps keep the mashed potatoes fluffy and prevents a gluey texture.

In a bowl, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat, then cook the shrimp for 2 to 3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.

Note: Avoid overcrowding the pan; cook the shrimp in batches if necessary to ensure even searing.

Using the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and, if using, the Dijon mustard. Season with salt and pepper, then let the sauce simmer for 3 to 5 minutes until it thickens slightly.

Optional Add-Ons: A splash of white wine or a pinch of red chili flakes can enhance the flavor of the sauce.

Plate a generous serving of mashed potatoes. Top with the cooked shrimp, then drizzle the creamy garlic sauce over everything. Garnish with fresh thyme leaves.

Serving Suggestion: Serve immediately while warm to enjoy the full creamy richness and flavors.