Step 1: Get Those Potatoes Going Toss cubed potatoes in salted water and boil them hard for 15 minutes. Salt the water like seawater – potatoes need that salt to taste right. Test with a fork; they should fall apart easily.

Step 2: Mash ‘Em Right Drain completely and mash immediately while hot. Add butter first, then warm milk gradually. Cold milk makes lumpy potatoes – heat it for 30 seconds in the microwave. Season with salt and keep covered.

Step 3: Season the Shrimp Toss shrimp with olive oil, paprika, garlic powder, salt and pepper. Get every piece coated. This seasoning creates the flavor base for everything.

Step 4: Sear Those Shrimp Heat your skillet hot and add shrimp in one layer. Don’t crowd them or they’ll steam. Cook 2-3 minutes per side until pink. Pull them out – they’ll finish in the sauce.

Step 5: Build the Sauce Same pan, melt butter and add minced garlic. Cook 1 minute until fragrant. Add heavy cream and let it bubble gently.

Step 6: Finish the Cream Sauce Stir in Parmesan and Dijon mustard. Season with salt and pepper. Let it simmer 3-5 minutes until it coats a spoon.

Step 7: Bring Everything Together Return shrimp to the pan for 1 minute just to warm through.

Step 8: Plate and Eat Spoon mashed potatoes on plates, top with saucy shrimp, garnish with thyme.