Peel and cube the potatoes, place in a pot with salted water, and boil until fork-tender, about 15 minutes. Drain and mash with butter and warmed milk until smooth.

Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until pink and fully cooked, about 2-3 minutes per side.

In the same skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a simmer; stir in Parmesan cheese and any optional ingredients until it thickens.

Serve mashed potatoes on plates, top with shrimp, drizzle with sauce, and garnish with fresh thyme.