Prep the potatoes by peeling and cubing them, then boil in salted water until fork-tender, about 15 minutes. Drain, add butter and warm milk, mash until smooth, and season with salt.

Toss the shrimp in olive oil, paprika, garlic powder, salt, and pepper. Sauté in a skillet until pink and cooked through, about 2-3 minutes on each side. Remove from skillet.

In the same skillet, melt butter, add minced garlic and sauté until fragrant. Stir in heavy cream, then add Parmesan and mustard, cooking until sauce thickens, about 3-5 minutes.

Serve by layering creamy mashed potatoes with sautéed shrimp on top, drizzling with sauce and garnishing with fresh thyme.