Moldy Cheese and Mashed Potatoes

2 pounds red potatoes, cleaned and cut into wedges
3 tablespoons butter
1/3 cups crumbled roquefort bleu cheese
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh parsley
salt and pepper

Preheat the oven to 375 degrees.

Boil the potatoes for 15 minutes in a large pot of salted water. Quickly drain the potatoes and mix with the butter and roquefort until the cheese and butter melt.

Toss the potatoes with the rosemary. Place the potatoes on two large ungreased cookie sheets.

Bake for 15 to 20 minutes or until crisp and tender in the center. Remove from the oven and sprinkle with the parsley, salt, and pepper.