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Cook potatoes in boiling salted water until tender, about 15 minutes.
Preheat the oven to 450°F. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.
Spread the remaining tablespoon of olive oil in an 8- or 9-inch square casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated cheese and paprika. Bake for 20 minutes or until golden brown.