Fill a large pot with salted water and bring to a boil. Add cubed potatoes and cook for about 15 minutes until fork-tender. Drain and mash with milk and butter until smooth.

In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add the shrimp to the skillet and cook for about 3-4 minutes until pink and opaque.

Pour in heavy cream and chicken broth. Season with salt and pepper. Stir and let simmer for about 5 minutes until the sauce thickens.

Remove from heat and stir in chopped parsley.

Serve mashed potatoes with creamy garlic shrimp ladled on top.