In a pot, bring water to a boil and add peeled and cubed potatoes. Cook until tender, about 15-20 minutes.

Drain potatoes and return them to the pot. Add heavy cream and half of the unsalted butter. Mash until creamy and smooth. Season with salt and pepper to taste. Keep warm.

Season lamb chops with salt, pepper, and garlic powder. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add lamb chops and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and set aside to rest.

In the same skillet, add the remaining olive oil. Toss salmon pieces with Cajun seasoning and onion powder. Add salmon to the skillet and cook for 2-3 minutes on each side until blackened and cooked through.

In the same skillet, reduce heat to low and add the remaining butter. Stir until melted and combined with the drippings from the salmon. Drizzle over the cooked salmon bites.

Serve creamy mashed potatoes on a plate, topped with smothered lamb chops and blackened salmon bites. Garnish with fresh chopped parsley.