Place cubed Yukon Gold or Russet potatoes in a large pot of salted water. Boil for about 15 minutes or until fork-tender, then drain well.

In the same pot, add butter and warm milk to the drained potatoes. Mash until smooth and creamy. Season to taste with salt.

In a large skillet, toss the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, and pepper. Sauté over medium-high heat for 2-3 minutes per side until they turn pink and slightly golden. Remove from heat and set aside.

Using the same skillet, melt a tablespoon of butter. Sauté minced garlic for about 1 minute until fragrant. Stir in heavy cream, simmer gently, then add Parmesan cheese and Dijon mustard (if desired). Mix well until the sauce thickens.

On each plate, create a generous bed of the creamy mashed potatoes, arrange the sautéed shrimp on top, and drizzle the rich cream sauce over everything. Garnish with fresh thyme leaves.