56 small potatoes
Preheat oven to 400 degrees F (200 degrees C).
Topper: In a medium bowl, mix potatoes, eggs, and cold water to form a coarse paste. Whisking constantly, gradually increases the sugar and flour content to form a sauce. When a spreadable consistency is reached, coat the surface lightly with vegetable oil.
Pipe into 1/2 inch balls. Place them on baking sheets and butter them, if desired, to well-brown.
Melt a margarine or butter in a large saucepan over medium heat. Slowly cook and stir potatoes until coarsely pulverized. Continue to cook and stir until potato is fluffy. Stir in pasta, wine and milk; cook until potatoes begin to look mushy. Remove from heat.
To top potatoes, place 1/4 teaspoon of reserved potatoes in pan. Drizzle with reserved gravy; top with remaining potato paste. Drizzle gravy over dish, and sprinkle with reserved potatoes. Continue cooking one minute. Serve hot, garnished with reserved gravy and chopped potatoes.