Begin by peeling and evenly chopping your Yukon Gold or Russet potatoes into chunks. Place the chopped potatoes into a large pot, cover with salted water, and bring to a boil over high heat. Allow them to cook for approximately 15 minutes, or until fork-tender. Drain the potatoes well and return them to the pot for the next steps.

Add butter and a splash of milk to the drained potatoes in the pot. Using a potato masher, mash until smooth and creamy, ensuring no larger chunks remain. Season with salt to taste, and if desired, add more milk to reach your preferred consistency.

In a spacious skillet, melt a generous amount of unsalted butter over medium heat. Once melted, add minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

Add the thawed, large shrimp to the skillet, followed by a sprinkle of paprika, salt, and pepper. Cook the shrimp for approximately 3-4 minutes, stirring occasionally, until they turn a beautiful pink and are opaque throughout.

Pour in the heavy cream and increase the heat slightly to bring the mixture to a gentle simmer. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.

To serve, use a generous spoon to mound creamy mashed potatoes onto your plates. Top each serving with the succulent shrimp and spoon over the velvety garlic sauce. Garnish with freshly chopped parsley.