1. Peel and cube the Yukon Gold potatoes. Add them to a pot of salted water and bring to a boil. Cook for about 15 minutes or until fork-tender.

2. Drain and mash the potatoes using a potato masher or ricer. Stir in the butter, warm milk or cream, salt, and pepper. Mix until smooth and fluffy. Set aside, covered.

3. Pat the shrimp dry with paper towels. Season lightly with salt and pepper.

4. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside.

5. In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.

6. Pour in chicken broth and heavy cream. Bring to a gentle simmer and let it reduce slightly for 4-5 minutes.

7. Stir in parsley, thyme, and red pepper flakes. Return the cooked shrimp to the skillet and simmer for 1-2 more minutes.

8. Taste and adjust seasoning.

9. To serve, scoop mashed potatoes into bowls or plates, top with shrimp, and spoon sauce over everything. Garnish with extra herbs or red pepper flakes.