In this study, different concentrations of natural inulin (IN) are compounded with potato starch (PoS) to prepare an inulin‐potato starch (PoS‐IN) compound system, and the physical and chemical properties of the compound system such as pasting, rheology, and digestion are investigated. According to the findings, the complex system's viscosity, breakdown, and setback are greatly reduced. The addition of IN also prevents the complex system from being pasted and increases the stability of the PoS. The gel structure of the PoS‐IN complex gradually changes from solid‐like to liquid‐like. In addition, the in vitro digestion test results show that the content of resistant starch in the complex system increases with the increase in IN concentration. This study can provide guidance for the development and application of IN‐starch‐based food products, which can increase the nutritional value of traditional PoS‐based food products. This work aims to evaluate the influences of various addition proportions of inulin (IN) on the thermal properties, pasting, rheology, and digestion of potato starch (PoS).