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Boil the cubed potatoes until fork tender, then drain.
Add the boiled potatoes to a bowl and season with 1 tsp each of garlic granules, onion granules and paprika. Add salt and pepper to taste.
Mash the potatoes until smooth, then add 4 tbsp of cornflour and mix until a thick, firm dough forms (add more flour if needed).
Roll the dough into balls and add them to an air fryer, spraying with oil.
Air fry the potato pops at 200°C for 15-20 minutes, shaking regularly, until golden and crispy.
Meanwhile, make the garlic butter by adding 100g of butter to a bowl with 2 tsp of garlic granules and a handful of fresh parsley. Microwave in 30-second intervals until melted.
Add the air-fried potato pops to a bowl and toss with the melted garlic butter.
Serve the garlic potato pops immediately, pouring over any remaining garlic butter.