Peel and cube the potatoes, then place them in a large pot of salted water. Boil over medium heat for approximately 10-12 minutes or until the potatoes are fork-tender. Drain thoroughly to remove excess moisture.

Transfer the drained potatoes to a large mixing bowl. Using a potato masher or fork, mash the potatoes until smooth and lump-free. Add the garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the seasonings.

Gradually add the cornstarch to the mashed potatoes, mixing thoroughly after each tablespoon. Continue adding cornstarch until a thick, pliable dough forms. The dough should hold its shape when rolled into a ball without being sticky.

Using your hands, roll the dough into small, bite-sized balls, approximately 1 inch in diameter. Place them on a parchment-lined baking sheet while preparing the air fryer.

Preheat your air fryer to 200°C (390°F). Lightly spray the potato pops with oil and place them in a single layer in the air fryer basket, ensuring they are not overcrowded.

Cook for 15-20 minutes, shaking the basket every 5 minutes for even cooking. The potato pops should be golden brown and crispy when done.

While the potato pops are air frying, melt the butter in a microwave-safe bowl in 30-second intervals. Stir in the garlic powder and chopped parsley until fully combined.

Once the potato pops are cooked, transfer them to a large mixing bowl. Pour the warm garlic butter sauce over the top and gently toss until all the potato pops are evenly coated.

Serve the garlic potato pops immediately while hot. Drizzle any remaining garlic butter over the top for extra flavor.