Boil the potatoes

• Peel and dice the potatoes.
• Boil them in salted water until soft.

Mash and season

• Mash the drained potatoes with the garlic powder, onion powder, paprika, nutritional yeast, salt and pepper.
• Mix in the cornflour until the mash holds together.

Shape the potato pops

• Shape the mash into small balls.

Air fry until crispy

• Air fry the potato balls until golden and crispy, shaking the basket halfway.

Make the garlic butter

• Heat the olive oil and vegan butter in a pan.
• Fry the minced garlic for a few minutes until soft and fragrant.

Coat and serve

• Add the crispy potato pops to the garlic butter and toss to coat.
• Garnish with fresh chives and serve.