Begin by peeling and quartering the russet potatoes. Place them in a large pot with cold, salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.

Drain the potatoes and return to the pot to steam off excess moisture. Mash until smooth and creamy, then incorporate butter and gradually stir in milk. Season with salt and pepper.

In a skillet, heat olive oil or butter over medium heat. Sauté minced garlic for about 1 minute until fragrant, ensuring it doesn’t brown.

Add large, thawed shrimp to the skillet and cook for about 2 minutes per side until pink and opaque. Remove shrimp and set aside.

Pour chicken broth into the skillet and simmer, scraping the bottom. Stir in heavy cream and Parmesan, simmer for 3–5 minutes until thickened.

Return shrimp to skillet and coat in the sauce, heating through for 1–2 minutes.

Serve mashed potatoes on plates, top with garlic shrimp and sauce, and finish with chopped parsley.