Moldy Cheese and Mashed Potatoes
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.