Place white potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil, reduce to a simmer, and cook until completely tender. Drain and transfer to a large bowl. Mash potatoes to desired consistency and set aside.

Meanwhile, pierce sweet potatoes all over with a fork. Place 2 sweet potatoes in the microwave and cook on high until soft, about 4-5 minutes. Remove and set aside to cool slightly. Repeat with the remaining 2 sweet potatoes.

When cool enough to handle, split sweet potatoes in half and scoop the flesh into the bowl with the mashed white potatoes.

Add butter, half and half, 1/4 cup of honey, and chili sauce of choice, and mash to combine. Season to taste with salt and pepper. Transfer to serving dish.

In a small bowl, combine pomegranate seeds, chopped parsley, and remaining honey. Pour desired amount over mash, and serve.