Cook the potatoes. Peel and cut potatoes into chunks. Boil in salted water until fork-tender, 12–15 minutes. Drain well to remove excess moisture.

Mash for texture. Add butter, 2 tablespoons milk or cream, salt, and pepper. Mash until smooth but not sticky. The mash should be thick and cool quickly; add more milk only if needed.

Flavor and bind. Stir in cheese, garlic powder, onion powder, and smoked paprika. Taste and adjust seasoning. Let the mixture cool for 5–10 minutes, then mix in the beaten egg so it doesn’t scramble.

Chill the mixture. Refrigerate the potato mixture for 20–30 minutes. Cool dough is easier to roll and holds shape better.

Shape the pops. Scoop about 1 tablespoon per pop. Roll into smooth balls or short cylinders, about 1 inch wide. Keep size consistent for even cooking.

Bread for crunch. Pour breadcrumbs into a shallow bowl. Roll each pop to coat on all sides. Press gently so crumbs stick, but don’t squash the shape. For extra crunch, lightly mist with oil spray after breading.

Preheat the air fryer. Heat to 390°F (200°C) for 3–5 minutes. A preheated basket gives better browning.

Arrange and spray. Place pops in a single layer with space between them. Lightly spray the tops with oil. Don’t overcrowd; cook in batches if needed.

Air fry to golden. Cook 8–10 minutes, shaking the basket or turning the pops halfway. They’re done when crisp and deep golden. Add 1–2 minutes if you prefer extra crunch.

Serve hot. Sprinkle with salt while they’re fresh from the fryer. Add chopped chives or parmesan on top. Serve with dipping sauces.