Instructions: Place potatoes in large pot and cover with cold water. Add 2 teaspoons salt and bring to boil over high heat. Cook until potatoes are tender when pierced with knife, 8 minutes or longer. Drain and return to pot.

With potato masher, mash potatoes. Mash in 6 tablespoons of the butter. Add 1 cup milk and stir to blend. If potatoes seem too dry, add 1/3 cup more milk.

Taste and season with more salt if needed.

Butter a large oven-to-table baking dish and spread potatoes in it.

Heat 2 tablespoons of the butter in medium heavy skillet over medium heat.

When hot, add artichokes and garlic and saute, stirring, 2 minutes.

Add stock and cook, stirring, until all liquid has been absorbed, 1 to 2 minutes more. Salt artichoke mixture, then remove from pan. Sprinkle artichoke mixture and olives over potatoes.

In same skillet set over medium-high heat, heat remaining 1 tablespoon butter until hot. Add bread crumbs and stir until just golden, 1 to 2 minutes.

Mix bread crumbs with Parmesan cheese and parsley and sprinkle over gratin.

(Gratin can be prepared 2 hours ahead. Cover loosely with plastic wrap and leave at cool room temperature. Remove plastic wrap before baking.)

Bake gratin at 400 degrees on center rack until potatoes are hot and top is golden brown, 20 to 25 minutes. Watch carefully so that bread crumb topping does not burn. Sprinkle with basil and serve.

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