Peel and cube the potatoes. Place in a large pot, cover with cold, salted water, and boil for about 15 minutes until fork-tender. Drain and mash with butter and warm milk.

In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper. Sauté in a heated skillet for 2-3 minutes on each side until pink and opaque. Set aside.

In the same skillet, add more butter, then minced garlic. Sauté until fragrant. Pour in heavy cream, simmer gently, and stir in Parmesan and Dijon mustard until thickened.

Assemble the dish by spooning mashed potatoes on plates, topping with sautéed shrimp, and generously drizzling with creamy garlic sauce. Garnish with fresh thyme.