For Potato Pancakes, cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to medium and cook 10 minutes or until potatoes are tender. Drain. Return potatoes to saucepot, then mash. Stir in Country Crock® Spread, egg, bacon, green onion, 2 tablespoons flour, garlic salt and black pepper. Cover and chill 3 hours.
Add remaining 1/2 cup flour to shallow dish or pie plate. Using 1/4-cup measure, shape potato mixture into pancakes; coat in flour.
Heat oil in large skillet over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown. Drain on paper towels.
For Seasoned Sour Cream, combine all ingredients in small bowl.