Place the potatoes in a medium pot and cover with water. Bring to a boil, then cover the pot and cook for 15 to 20 minutes, or until the potatoes are soft. (Pierce a potato with a fork; it's ready if it slides off.) Drain the excess water. Keep pot covered. Immediately, heat the heavy cream and butter in a small saucepan until they're hot. Mash the potatoes in the pot with a hand masher. Slowly add the hot cream-butter mixture to the mash. With a rubber spatula, fold in the blue cheese, parsley, and hot sauce. Add salt & pepper as needed.