Squeeze the potato peels tightly in a cloth to wring out any moisture

Saute the garlic and jalapenos in a medium skillet for 2-5 minutes til jalapenos soften, remove from pan and set aside.

Add the spinach to the pan, season with salt and cover. Saute til fully wilted- about 5 minutes stirring occasionally.

When the spinach is done, remove it from the pan, add the rest of the oil and the butter and turn the heat to high.

In a large bowl combine everything except the sour cream. Mix it together into a thick batter.

When the oil begins to crackle, add globs of batter about the size of your palm to the oil. Press the balls flat and about 1-2" thick. Fry the latkes in batches 60-90 seconds per side. The outside should be a dark gold brown on both sides.