Boil twelve medium-sized potatoes in their skins. Pare, place on a board and chop with a knife, season with salt and pepper and one sweet Spanish pepper, diced, with just a suspicion of onion rubbed on the casserole. Sift one tablespoon of flour through the potatoes, add a sprinkle of paprika. Put in casserole, add a generous piece of butter, fill up with rich milk, or better, cream, cover, and cook until a rich sauce is formed. Just before serving take off cover and brown. If desired, some cheese may be sprinkled over the top.