1. Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), stirring until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, until they turn pink and opaque. Season with salt and pepper as they cook. Remove shrimp from the skillet and set aside.
4. In the same skillet, lower the heat and add 2 tablespoons of butter, allowing it to melt. Pour in the heavy cream or milk and stir to combine with the butter and remaining garlic bits. Simmer gently for 3-4 minutes to thicken the sauce slightly.
5. Stir in the grated Parmesan cheese until melted and smooth. Add the lemon juice to brighten the sauce, then return the cooked shrimp to the pan, coating them gently in the creamy garlic sauce. Keep warm on low heat.
6. Drain the cooked potatoes and return them to the pot. Add the remaining 2 tablespoons of butter and the milk or cream. Mash until smooth and creamy, adding more milk if needed to reach your desired consistency. Season with salt and pepper to taste.
7. To serve, spoon a generous portion of mashed potatoes onto each plate. Top with the creamy garlic shrimp and sauce. Garnish with fresh parsley for a pop of color and freshness.

One thing Mama Lou always taught me was to taste as you go, especially when seasoning. And Ouma would always remind me not to rush the mashing step—smooth potatoes are worth the patience! This dish really comes together when each component is made with care.