Begin by boiling a large pot of salted water. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.

While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the shrimp to the skillet and season with paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the remaining 2 tablespoons of butter until melted and combined. Return the shrimp to the skillet and cook for an additional 2 minutes, allowing the flavors to meld.

While the shrimp is simmering, mash the cooked potatoes with milk, sour cream, garlic powder, and salt to taste until smooth and creamy.

To serve, place a generous scoop of mashed potatoes on each plate and top with the creamy garlic shrimp. Garnish with chopped parsley.