1. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon and set aside. Reserve 2 tablespoons drippings.
2. In same skillet, heat reserved drippings over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add cabbage and cook covered, over medium heat, stirring occasionally, 10 minutes or until cabbage is very tender. Stir in 1 teaspoon Lawry's® Seasoned Salt.
3. Meanwhile, in 3-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain. Return potatoes to saucepan and add cream, Garlic Salt and remaining Seasoned Salt; mash. Stir cabbage mixture and bacon into mashed potatoes, then turn into serving bowl. Form small well in center and add butter.
For Boxity (Colcannon Pancakes), cut recipe in half and decrease cream to 2 tablespoons. In step 3, stir in 1 egg, slighty beaten, 1/4 cup all-purpose flour and omit butter; form into 12 pancakes. Cook in hot vegetable oil over medium heat, turning once, 6 minutes or until golden. Serve, if desired, with sour cream.