1/2 cup shredded extra-sharp Cheddar cheese, yellow or white, 2 handfuls
Preheat the oven to 350 degrees.
Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
Put the potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
Rachael cuts calories here by using turkey bacon, and buttermilk instead of sour cream. As she says, "If you eat well, you can eat more!"