Peel and cube the potatoes, then place them in a large pot. Fill the pot with salted water and bring it to a boil. Simmer for about 15 minutes until fork-tender. Drain and mash with milk and butter.

In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper. Cook in a heated skillet over medium-high heat for 2-3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, melt butter over medium heat. Sauté minced garlic for about 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan and season with salt and pepper.

Allow the sauce to simmer for 3-5 minutes until slightly thickened. Return shrimp to the skillet to coat in sauce. Serve the mashed potatoes topped with shrimp and sauce, garnished with fresh thyme.