| 1 | Pierce potatoes with tines of fork; microwave on high 13 minutes until potatoes are fork-tender. |
| 2 | Halve lengthwise; scoop pulp into medium microwave-safe bowl. |
| 3 | Mash potatoes with potato masher or beat with electric hand mixer; reserve. |
| 4 | Place milk, butter and garlic in small microwave-safe bowl. |
| 5 | Microwave on high 2 minutes; thoroughly mix into potato pulp. |
| 6 | Mix in additional milk, if necessary, to reach desired consistency. |
| 7 | Season with salt and pepper. |
| 8 | Microwave on high 1 to 2 minutes until hot. |
| 9 | Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. |
| 10 | Add beef slices; heat through. |
| 11 | Serve beef and gravy with mashed potatoes. |
| 12 | note: microwave cooking times are based on a 700-watt microwave. |
| 13 | Adjust cooking times to your own oven. |
| 14 | Menu: peas, romaine lettuce and tomato salad, peach cobbler |
| 15 | nutritional information per serving: 420 calories; 17 g fat; 105 mg cholesterol; 550 mg sodium; 32 g carbohydrate; 3 g fiber; 35 g protein. |
