Begin by peeling and cubing the potatoes into small pieces for even cooking. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, which usually takes about 10-15 minutes.

Once the potatoes are cooked, drain them thoroughly and return them to the pot. Allow them to cool for a minute before mashing them until smooth.

In a large mixing bowl, add the mashed potatoes, garlic granules, onion granules, paprika, salt, and pepper. Mix everything together well until all the ingredients are evenly incorporated.

Sprinkle in the cornflour and mix until a thick, manageable dough forms. If the mixture is too sticky, feel free to add more cornflour a tablespoon at a time until it reaches the right consistency.

Roll the potato mixture into small balls—aim for about the size of a golf ball.

Lightly spray the air fryer basket with cooking oil and place the shaped potato balls inside, ensuring they are not overcrowded. Air-fry at 200°C (about 400°F) for 15-20 minutes, shaking the basket every 5 minutes for even cooking until they are golden and crispy.

While the potato pops are cooking, prepare the garlic butter. In a microwave-safe bowl, melt the butter and stir in the garlic granules and chopped parsley. Microwave in short bursts, stirring between each, until fully melted and fragrant.

Once the potato pops are done, transfer them to a large bowl. Drizzle the melted garlic butter over them and toss gently to coat.